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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
  • 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
  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.


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