1 leg pork's knuckle
1/4 cup garlic, peeled
150 grams palm sugar
3 tablespoons seasoning powder(pork flavour)
5 roots coriander root
50 grams galangal, chopped
10-15 pieces chinese mushrooom, soaked
1 tablespoons salt
1/2 cup soy sauce
3 tablespoons black soy sauce
3 tablespoons five-spices powder (pae loo)
4 pieces star anise
4 pieces cinnamon
3 tablespoons black pepper
1/2 cup seasoning sauce
1-2 cups stocked soup
*coriander & Chinese green Kale for garnishing

1. In a mortar, pound coriander roots salt garlic and pepper into a paste.
2. Then put into the pressure electric functional pot, together with all the other ingredients, time-setting about 50 minute
3. Place the tendering cooked pork's knuckle on the serving plate together with the kale and garnish with the coriander, serve.