Skip to main content

Braised Pig Trotters ~ 紅燒豬手

Pig's trotters refer to the pig's hoofs and calves.   In  Chinese cuisine, trotters are one of the most frequently eaten parts and there are many ways of cooking them.  The trotters and pig's skin are rich in collagen, have a lower fat content and can be converted into gelatine during cooking.  It can help to prevent skin wrinkling and delays the aging process of the skin.  These braised pig trotters are moist, tender and flavourful being braised in a slightly sweet and savoury sauce.  This dish pairs very well with plain white rice.




Braised Pig Trotters ~  紅燒豬手
Ingredients
  • 800 gm pig trotters, cut into bite size
  • 6 star anise
  • 4 cloves of garlic with skin 
  • 3 to 4 dried chillies (soaked in hot water to hydrate)
  • 2 ginger slices
  • 20 gm rock sugar or piece sugar
  • 2 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 2 Tbsp oyster sauce
  • 2 Tbsp Shaoxing wine (I used rose wine)
  • 1 small cinnamon bark
  • white part of spring onion
Method
  1. Wash the pig trotters.  Place them in a wok with water to cover the pig trotters, boil on medium heat for about 30 mins. to remove impurities.  Remove from wok, drain and rinse.  Set aside.
  2. Heat up some oil in the wok, add in the garlic, ginger and the white part of the spring onion.  Saute for a while.
  3. Add in the pig trotters, stir-fry.  Add in the star anise, cinnamon bark and dried chillies.  Stir-fry.
  4. Add in the sauces, wine and water to cover the pig trotters.  Add in the piece sugar.  Cook on high heat and once it's boiling, turn to medium low and cover wok with lid.
  5. Cook till the pig trotters are tender and gravy reduced to desired preference.  
  6. Fine tune to taste.  Dish up.
  7. Garnish with some chopped spring onions and serve.

Labels:

Comments

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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe