In a pot place all ingredients then pour water just enough to cover the pork legs and trotters.
Bring to a boil and simmer for 1 1/2 hr.
Remove the pork legs and completely debone, place the bones back on the pot and continue boiling for 1 more hour.
Slice the meat that came from the deboned pork legs in cubes. Set aside.
Now using a fine sieve drain liquid and set aside.
Soak shiitake mushrooms in a bowl until soft. Drain then reserve the liquid. Cut mushrooms in thin slices.
In a pot combine pork broth, ginger, mushroom liquid and fish sauce bring to a boil and simmer for 20 minutes.
Cook noodles according to packet instructions, then drain and set aside.
Now using a wok in high heat add oil then add the cooked pork legs once brown, add rice wine, soy sauce and oyster sauce. Remove from wok then set aside.
Using the same wok add mushrooms, stir fry for a minute. Add cabbage and sugar stir fry for 30 seconds then add the pork meat mixture.
Place noodles on bowl, top it with pork mixture then pour in some broth. Top it with fried garlic and spring onions, season with freshly ground black pepper.
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