Braised Pig Trotters Recipe

Braised Pig Trotters Recipe

1 pig's trotter (about 1.2kg), cut into

  4cm x 5cm pieces

a sling of oil, for stir-frying

1 tablespoon chopped garlic

1 tablespoon light soy sauce

a pinch of salt

For the pot:

5 cloves garlic, slightly smashed

7 dried chilies, de-seeded

1 teaspoon salt

4 teaspoons dark soy sauce

4 teaspoons light soy sauce

3 tablespoons rice wine

Method:

Scald the trotters in a pot of boiling water for 5 minutes.  Remove from the pot and rinse in running water.  Drain and pat-dry.  Heat a sling of oil in a wok and stir-fry trotter briefly with garlic, light soy sauce and salt.  Once fragrant, transfer all ingredients into a pot.  Add all ingredients under 'for the pot', except for the rice wine.  Add enough water to cover the ingredients.  Bring to a boil and then lower heat to a simmer for 1½ hours, or longer, until the meat is tender and gravy is reduced considerably.  Add rice wine, stir well and serve with steamed white jasmine rice.