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.

Comments

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...

Stir-fry Razor clams with mixed vegetables

This is a quickie and easy veggie dish that I whipped up for the 'Winter Solstice' dinner ........ 'Stir-fry Razor clams with mixed vegetables'.