Clean the pork legs thoroughly and let them dry. Heat oil in a pan over medium heat, enough to cover the pork legs. Fry the pork legs, covering the pan to prevent oil splatter. Fry over medium heat until the skin is puffed and crispy. Remove and drain the oil.

Use a brass pan for simmering. Pound the cilantro roots, pepper, and garlic until fine, then sauté over medium heat.

Add 300 grams (about 1 1/2 cups) of palm sugar (for 4 pork legs), cinnamon sticks, five-spice powder, star anise, 1 teaspoon salt, and 5-6 tablespoons soy sauce. Stir until thickened.

Place the fried pork legs into the pan with the sautéed mixture. Add 3 tablespoons of Ovaltine, followed by 1/2 cup of pickled garlic juice and the old galangal.

Add 1 tablespoon each of seasoning powder and MSG. Add enough water to cover the pork legs. Simmer over medium heat for about 1 to 1 1/2 hours. If the water reduces by half and the pork is not tender, add more water and continue simmering.

The flavor will be salty with a sweet aftertaste. Before simmering, the taste will be mild, but it will intensify once the pork is tender.