500g deboned pork trotter (use the meaty upper section)
2 litres water
5 cm piece cinnamon stick
3 star anise
5g Szechuan peppercorns (fah chiew)
15g red grain rice (hoong kook mai)
2 pieces liquorice (kam choe)
1 tbsp oyster sauce
1 tbsp salt
1 tsp pepper
25g rock sugar
100g self-raising flour
10g rice flour
1/8 tsp pepper
Wash trotter well then scald for 5-6 minutes. Drain and put aside.
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.
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.