Recipe Ingredient
- 1 trotter (get from the butcher, the upper portion of the pig´s trotter without any part of the leg)
- 1 tbsp dark soy sauce
- (A):
- 1 stalk spring onion
- 4-5 slices young ginger
- 1 star anise
- 3cm cinnamon stick
- 4 cloves
- For gravy (B):
- 1 tsp chopped garlic
- 2 tbsp oil
- 3 tbsp fermented soya bean paste (tau choeng)
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp Chinese five spice powder (ng heong fun)
- 1-2 tbsp Shao Hsing Hua Tiau cooking wine
- 2 tbsp sugar
- Salt to taste
- 3 litres water
Instructions
- Bring enough water to a boil in a pot, put in the trotter and parboil for 4-5 minutes. Drain and wash thoroughly.
- Rub trotter with dark soy sauce and leave aside for 10-15 minutes. Deep-fry in hot oil for about 1 minute (just to scald the skin briefly).
- Remove the trotter from the oil and wash under running tap water immediately (this is to get rid of any excess oil).
- Heat 2 tablespoons oil and sauté (A) until fragrant. Add in (B). Put in the pre-fried trotter and bring to a boil.
- Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and serve the dish immediately.
