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