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
Labels:

Comments

  1. My Little SpaceMay 21, 2012 at 6:23 PM

    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. Sokehah cheahMay 21, 2012 at 11:20 PM

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

      Delete
  2. AnonymousMay 21, 2012 at 6:36 PM

    Hi Cheah

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

    Blessings
    Priscilla Poh

    ReplyDelete
    Replies
    1. Sokehah cheahMay 21, 2012 at 11:19 PM

      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. ann lowMay 21, 2012 at 8:37 PM

    I've never tried this dish before. Looks very delicious definitely will cook more rice if I make this yummy pig trotters for my family.

    ReplyDelete
  4. Sonia ~ Nasi Lemak LoverMay 22, 2012 at 4:19 PM

    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. Sokehah cheahMay 22, 2012 at 10:24 PM

      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
  5. PHMay 22, 2012 at 5:24 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMay 22, 2012 at 10:49 PM

      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
  6. mui muiMay 23, 2012 at 2:08 AM

    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. Sokehah cheahMay 23, 2012 at 4:08 PM

      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
  7. Fern @ To Food With LoveJune 7, 2012 at 6:42 AM

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

    ReplyDelete
  8. UshaJuly 31, 2012 at 9:15 PM

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

    ReplyDelete
  9. Annemieke WigmoreSeptember 8, 2012 at 2:43 AM

    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. Sokehah cheahSeptember 12, 2012 at 1:08 PM

      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

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe