Saturday, February 24, 2007
Braised Pork Trotters*
1 pig’s trotter, about 1 kg in weight (do try to obtain the part that’s near the shoulder, (normally called the foreleg) as it is much leaner. If possible, ask the butcher to remove the bones for you.) -----------------1 tbsp dark soy sauce 10 dried black mushrooms, soaked 1 piece cinnamon stick, about 4 - 5cm 1 star anise 3 cloves 3cm piece ginger, smashed lightly to release oils 1 piece nam yee (red fermented bean curd) – you can buy this from Chinese supermarket. The nam yee gives a rich flavour and dark red-ish brown colour to the finished dish. 1 whole bulb of garlic- washed but retain the skin and keep whole. 5 hard-boiled eggs, shelled and leave whole 2 tbsp oyster sauce 2 tbsp light soy sauce 1/2 tbsp dark thick soy sauce 8 red dates (this can be bought from Chinese supermarket quite easily) 2 stalks spring onions - sliced Seasoning 1 tsp salt 2 tsp sugar 1/4 tsp pepper 500ml water To thicken the sauce (combined) 1/2 tbsp corn flour 1 tbsp water First bring half a pot of water to a boil. Put in trotter and blanch for 3 to 4 minutes. This is to remove any scum and impurities that would cloud the sauce. Then remove it from pot, give a quick rinse under the tap and leave the trotter aside for a short while. While it is still hot, brush it with dark soy sauce. This will give rich dark colour to the meat. Now add the whole garlic bulb into some oil in a pressure cooker and stir fry till fragrant and it turns light golden brown. Then place trotter and all the other ingredients, including the seasoning and water into the pressure cooker. Cover and bring to a boil over medium high heat. When the second ring on the pressure cooker appears, lower the heat and set the timer for 25 to 30 minutes. The meat should be tender and lovely when its ready. Release the pressure and remove the lid. Add the corn flour mixture to thicken. It is now ready to dish out and serve. Or you can prepare this dish ahead of time and leave aside or store in fridge over night. Then reheat or re-cook the dish before serving, ensuring the meat is piping hot. f you do not have a pressure cooker, then it will just take a longer time to braised the dish on a medium to low heat. I would say it will take about 1- 2 hours, depending on the meat. When it is tender and is almost falling apart, it is ready. Add the hard boil eggs in the last 30 minutes of cooking if not using pressure cooker. * This dish is made in the pressure cooker for speed Recipe contributed by Dew |
