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

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


  1. Scald pork and pig´s trotters together in a deep saucepan of boiling hot water. Allow to cook for five to six minutes.
  2. Remove and set aside for five minutes, then rub the meat with (B). Leave aside in a bowl for one to two hours.
  3. 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.)
  4. 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.
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