Skip to main content

Spicy Pig Trotters



My mum was very good at cooking this porky dish and it was one of my dad's favourite.  Whenever she cooked this dish she must add in more rice in the rice pot as my siblings would always  have second helpings of rice.  Reason being that this gravy certainly goes down well with plain white rice.











Isn't this mouth-watering?  Spicy and a but sweetish ........... more rice, anyone?

Recipe for Spicy Pig Trotters
  • 1.8 kg pig trotters, cut into bite size
  • 5 dried red chillies, soak in hot water to soften
  • 6 cinnamon sticks
  • 6 star anise
  • 4 ginger slices
  • 1  Tbsp dark soya sauce
  • 1  Tbsp light soya sauce
  • 1/2 tsp seasalt
  • 30 gm rock sugar or to taste
Preparation
  1. Heat up some water in a wok and blanch the pig trotters to remove scum.
  2. Remove from work, rinse with running water, keep aside.
  3. Saute the chillies, star anise, cinnamon stick and ginger slices with some oil till fragrant.
  4. Add in the pig trotters and stir-fry for a while.  Add in enough water to cover the meat.
  5. Bring to the boil, then lower heat, add in the sauces, salt and rock sugar. Cover the wok and cook till the meat is tender, about 1.1/2 hours.
  6. Test for taste and dish out to serve.



I'm linking this post to  "Red Meats Feast'  hosted by  MySpicyKitchen

Comments

  1. Whoa, long time since I last eaten this one. haha.... Look really mouthwatering.
    Hope you're having a great week ahead, Cheah.
    Kristy

    ReplyDelete
    Replies
    1. Thank you Kristy. It's a pity that your family do not take pork.

      Delete
  2. Hi Cheah

    If with black vinegar, I think it wud taste heavenly! What do u think?

    Blessings
    Priscilla Poh

    ReplyDelete
    Replies
    1. Welcome to my blog, Priscilla. I have a post on this and yes I love the black vinegar.
      http://cheah2009.blogspot.com/2011/01/pig-trotters-with-ginger-and-black.html

      Delete
  3. When i was a kid, i don't like this dish, now my kids the same. But now i love this, i salivate look at your dish.

    ReplyDelete
    Replies
    1. Same with me. Never understood why my dad loved those pig trotters. But now I've sort of acquired the taste and I'll distant myself from the fatty part and the skin.

      Delete
  4. I know I will love this dish. Anything piggy I eat. I will try your recipe.

    ReplyDelete
    Replies
    1. Welcome to my humble blog. Just came back from yours. Your blog is also interesting and hope to see you more often. Have a go at this recipe and let me know.

      Delete
  5. Hi Cheah,
    I had something(spicy pig trotters) like yours on mother's day when we had dinner at my sis in law's house. I see your ingredients is more or less same as what she told me..only different is she added salted vegetable and vinegar(浙醋)
    When she told me her recipe i did not write down..Now i'm so glad i saw yours.
    I can follow your recipe.
    Seeing your spicy pig trotters i can add on 2 more bowls of rice..hehe.
    thanks for sharing..:)

    ReplyDelete
    Replies
    1. Yes, this is very appetising. You can also hop over to take a look at this
      http://cheah2009.blogspot.com/2011/01/pig-trotters-with-ginger-and-black.html

      Delete
  6. Nice! I like the spicy version...looks appetizing! I must try this soon! Thanks for the recipe :)

    ReplyDelete
    Replies
    1. Yes, do try it and thanks for dropping by!

      Delete
  7. I never tasted pig trotters. Must taste awesome. Thanks for sharing the recipe and linking it to the red meats event.

    ReplyDelete
  8. For how many people is this recipe? I have some trotters in the freezer and want to make it some day soon. And if I can't get star anise, is regular aniseed ok?

    ReplyDelete
    Replies
    1. You can omit the star anise if you don't have it. Recipe is for about 4 people, if there's excess you can always freeze it.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…