• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Hard, Normal

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


  1. Wash trotter well then scald for 5-6 minutes. Drain and put aside.
  2. 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.
  3. 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.

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