Recipe Ingredient
- 1-1½kg pork trotter, chopped into sizeable pieces
- 120g hoong kok mai (red rice), available in medicinal shops
- 2litres water
- Seasoning (A)
- 100g rock sugar
- 1tsp salt
- ¼cup light soy sauce
- 2tbsp oyster sauce
- 1tbsp thick soy sauce
- 15g ginger, smashed
- 3stalks spring onion
- 6 star anise
- 10g cinnamon stick
- 6tbsp rice wine
- Herbs (B)
- 2slices chuen koong
- 6slices tong kwai
- 5 red dates
Instructions
- Rinse the pork trotter, then blanch in a pot of boiling water for 1-2 minutes. Dish out and rinse again then drain well.
- Bring water to the boil and add red rice. Cook for 15 minutes. Strain the water and reserve (discard the red rice). Return the red coloured water to the pot. Add the pork trotter and seasoning (A). Bring to a boil, then cover and simmer over low heat for 30-40 minutes. Remove the trotter and strain the stock again. Put half the stock back into the pot and add herbs (B). Cook for an extra 30 minutes or until the trotter is tender and the gravy is thick. Serve the dish immediately.
