Recipe Ingredient
- 500g deboned pork trotter (use the meaty upper section)
- 2 litres water
- (A)
- 5 cm piece cinnamon stick
- 10 cloves
- 3 star anise
- 5g Szechuan peppercorns (fah chiew)
- 15g red grain rice (hoong kook mai)
- 2 pieces liquorice (kam choe)
- Seasoning
- 1 tbsp oyster sauce
- 1 tbsp salt
- 1 tsp pepper
- 25g rock sugar
- Batter
- 100g self-raising flour
- 10g rice flour
- 1/8 tsp pepper
- 50g oil
- 125ml water
Instructions
- Wash trotter well then scald for 5-6 minutes. Drain and put aside.
- Combine ingredients (A) and water in a large saucepan. Bring to a boil. Add the trotter and seasoning. Simmer for 1½ hours until trotter is tender. Remove and drain the trotter well.
- Combine all the ingredients for the batter in a mixing bowl. Stir into a thick batter. Dip trotter into the batter and deep-fry in hot oil until golden in colour. Drain the trotter well and cut into bite-sized slices. Serve garnished with tomato and cucumber slices and some chilli sauce mixed with mustard sauce.
