Put peppercorn, cinnamon sticks, cloves, and coriander seeds into herb bag
Add pork, garlic, corander roots, 5 spice, and spice bag into boiling water.
Bring to boil, cover and cook for 30 minutes on medium heat.
Skim off scum.
Season with fish sauce, dark soy sauce, and sugar.
Cover and cook for another 20 minutes.
Add some water if liquid evaporated too much.
Add hard boiled eggs and cook on low heat for 10 minutes.
Garnish with cilantro.
Serve with blanched xiao bai cai and steamed rice.
Use a sauce pan that fits all the ingredients snugly. By using a wide pan or larger pan, the liquid will evaporate faster. Adjust seasoning to taste. Always add less and adjust later. Add some firm tofu for extra protein.