Recipe Ingredient
- 500g pig´s trotters, use the forelimb
- 500g pork (sam chan bah)
- (A):
- 3–4cm piece cinnamon stick
- 1 star anise
- 1 thumb-sized piece galangal (lengkuas)
- 1 whole pod garlic (leave skin on), crushed lightly
- Marinade (B) - combine:
- 1½ tbsp dark soy sauce
- Strain, discard pulp and use juice only:
- 2 tbsp pounded garlic juice, strained and with pulp discarded
- 2 tbsp pounded shallot juice, use the juice only
- Seasoning (C):
- 2¾ tbsp light soy sauce
- 1¾ tbsp sugar
- 3 tbsp dark soy sauce
- 1 tsp salt
- 3/4 tbsp vinegar
- 1½ tbsp Shiao Hsing Hua Tiau cooking wine
- 1.5 litres water
Instructions
- Scald pork and pig´s trotters together in a deep saucepan of boiling hot water. Allow to cook for five to six minutes.
- Remove and set aside for five minutes, then rub the meat with (B). Leave aside in a bowl for one to two hours.
- Deep-fry the pork and pig´s trotters in a wok of hot oil until golden brown for four to five minutes. Remove and rinse under running tap water. (This is to remove the excess oil.)
- Heat oil in a pot and sauté ingredients (A) until fragrant. Add pork, pig´s trotters, (C) and water. Cover and cook until it comes to a boil. Reduce the heat to medium-low and simmer for one hour to 90 minutes or until meat is tender.
