Tuesday, March 1, 2011

Braised Pig's Trotter

Everyone back home loves Pig's trotters, when I say everyone, I mean, EVERYONE. Mum and grandma loves to make it with sea cucumber or hard boiled egg in soy sauce, the typical Minnan/Fujianese style.

I personally like to braised it (红烧),simmering in low heat for extended period of time makes the trotter taste so much better and soft!

2-3 lbs Pig's Trotter
1 bunch of spring onion (tied into a knot)
2-3 slices of ginger
3-4 cloves of garlic
3-4 dried chilies(Optional)
1 star anise
1 cup of cooking wine

1/3 cup soy sauce
1 small piece or rock sugar or 1 tsp of sugar
Salt to taste(around 1/2 tsp)

Clean the trotter, and blanche in a pot of boiling water for 5 minutes. Drained, in a cooking pot, add about 1 tsp of oil, fry the ginger and garlic till fragrance, and add the star anise, chili and spring onion.

Brown the trotter, and add 10-12 cups of water, 1 cup of cooking wine, rock sugar and 1/3 cup of soy sauce. Bring to boil, and turn the heat to medium-low, cook it for 2-2.5 hours, season with salt, and simmer for another 1/2 an hour or until the trotter completely soft.

Note: you can also add hard boil egg and potato pieces while adding salt to be cooking together.

Yummy Braised Pig's trotter... could be serve with steam bun (man tou) or rice.

中文版,For Chinese,Click--》红烧肘子


  1. 我煮了您的红烧肘子, 味道非常好!

    Singaporean in Wisconsin

  2. Wendy好,很高兴你喜欢喔。。你有加马铃薯吗?


  3. 盈盈, I actually go with "mee suah", my "angmo" husband love it too!!!
    Now my father-in-law want to try!!!

  4. Woww。。。Nice... you should also try the Vietnamese lemongrass chicken, I have a feeling you will like it too!

  5. Ok, I will try "Vietnamese lemongrass chicken" and report to you!!! (hehe...)

  6. I love pig trotter too. But I only like the lean part! Ha ha...so is my sis. Who else will have the fatty and skin part? So I end up buying the lean part of the thigh. Love it stewed with soya sauce or black vinegar. Heavenly, yet sinful!!!


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