Braised Pig Trotters Recipe |
Ingredients: Serves 4 |
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. |
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