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Fry the pork until lightly browned on all sides, then remove and set aside.
In the same pot, sauté the garlic until lightly golden and fragrant. Add onions and cook until softened.
Return the pork to the pot, pour in the pork broth. Add the soy sauce, vinegar, green chilies, bay leaves, peppercorns, and palm sugar.
Cover and let simmer on medium heat for 5-10 mins without mixing to allow vinegar to cook.
Turn to low heat for 1–2 hours, until the pork is tender and the sauce has reduced.
Optional: If serving with eggs, add the soft boiled eggs 2-3 mins before serving to retain jammyness.
Serve over hot rice, topped with crispy garlic and leeks, and a hard-boiled egg on the side.