Prep Time: 15–20 minutes
Cook Time: 3–5 hours (depending on recipe)
Servings: 4–24 (varies by recipe)
Temperature: 170–430°F (80–220°C), with adjustments during cooking
Ingredients:

Pork leg joint: 1.2 kg (2.6 lbs)
, 3 kg (6.6 lbs)
, 5 lbs (2.3 kg)
, 10 lbs (4.5 kg)
Olive oil: 2.5 tablespoons (37.5 ml)
, 1–2 tablespoons (15–30 ml)
, 1–2 tsp (5–10 ml)
Garlic: 5–12 cloves (15–36 g)
, 6 cloves (18 g)
Onion: 1 large (150 g)
, 2 medium (300 g)
Herbs and spices:
Dried sage: 2 tablespoons (10 g)
Garlic powder: 2 tablespoons (10 g)
Onion powder: 2 tablespoons (10 g)
Paprika: 2 tsp (10 g)
Black pepper: 1 tsp (5 g)
, 1 tablespoon (15 g)
Coriander seeds: 2 tablespoons (10 g)
White peppercorns: 1 tablespoon (15 g)
Mexican oregano: 1 tbsp (15 g)
Cumin: 2 tsp (10 g)
Thyme: a few springs (10 g)
Bay leaves: 6 (30 g)
Star anise: 1 (5 g)
Liquids:

BAHAN - BAHAN

10 biji telur
1 buku buttercup
1 gelas gula
1 tin kecil susu manis
1 tin kecil kaya
100gm serbuk koko
1 paket kecil horlick
1 paket kecil milo
2 gelas tepung gandum
1 botol kecil browning sugar
1 papan coklat masakan (dicairkan)


CARA - CARA MEMBUATNYA

Sediakan pengukus dan dipanaskan terlebih dahulu. Sediakan loyang 9' x 9' yang telah
dilapik dengan kertas minyak.

Pukul gula dan mentega sehingga putih. Kemudian masukkan telur satu persatu.
Pukul sehingga kembang.