Lucky Pork Trotters in Fragrant Spicy Sauce

Usher in the Year of the Rooster with this mouth-watering pork trotter dish.This recipe was first published in Amy Beh’s column, Cook’s Nook.

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For the sauce
  1. Blanch pork trotters and pork belly in a pot of boiling water for 5-6 minutes. Remove, rinse and drain well. Marinate in the marinade for 1 hour.
  2. Heat enough oil in a pot to fry garlic until fragrant. Dish out.
  3. Add more oil to the pot, enough to deep fry the marinated pork trotters and pork belly. Deep fry for 5-6 minutes. Remove from the pot and drain on paper towels.
  4. Heat sesame oil in a casserole pot on medium heat. Add in the black cardamoms, star anise, galangal, ginger, coriander root, and the sauce ingredients. Add the deep-fried pork trotters and pork belly.
  5. Pour in the chicken stock or water and add mushrooms, spring onion and dried chillies. Bring to a brief boil. Reduce to medium low heat and cover the pot.
  6. Simmer for 40-45 minutes, till meat is almost tender.
  7. Add sea cucumber and continue to braise for 15-20 minutes or until gravy is reduced. Add the wine and adjust the sauce consistency with the thickening agent if needed.
  8. Dish out meat, mushrooms and sea cucumber and reduce the sauce until it is fairly dry and fragrant.
Recipe Notes

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