Braised Pork Trotter
Ingredients:
For blanching the meat:
5-8 thick slices of old ginger
2 tbsp of chinese wine
2 big stalks of spring onions - white part only cut into 5cm length
Cold running water - enough to cover the meat
Main Ingredients:
Pork Trotter - about 500g
Garlic - 1 bulb skin on and lightly crushed
Ginger - about 10 - 15 thick slices
Rock sugar - approximate 30g
Store bought any dried braised pork spices - 1 pack
5 spice powder - 1 tbsp
Corriander roots - 1 stalk finely chopped
Cooking oil - 2 tbsp
Light Soy Sauce - 3 tbsp (adjust to taste)
Dark Soy Sauce - 2 tbsp
Oyster Sauce - 1 tbsp
Cognac or Chinese shao xing wine - 3 tbsp
Boiled chicken eggs or quail eggs - according to individual's liking
Corriander stem and leaves - roughly chopped (for garnish)
Spring onions - cut length-wise and set aside for garnish
Method:
Blanching the meat:
In a large pot, put all ingredients in and fill with running cold water till the pork are completely covered.
Bring to boil and remove the whilte foaming scumbs that floats on top of the pot.
Continue to boil for 15-20mins
Remove the pork and rinse with cold running water and wash clean.
* If pork still has smell, try to marinate with chinese wine and ginger juice for another 15mins.
Main:
Heat up a big wok or large pan with oil.
Once oil are hot, put in rock sugar and stir till all crystalized sugar are melted and put in ginger slices, corriander root and garlic.
Stir fry till ginger and garlic are fragrant and add in dry spices, 5 spice powder and pork.
Stir fry the pork for about 10mins and add in all the sauces and wine/cognac.
Continue to stir fry for another 5 mins until the pork are well coated and coloured.
Add in water till pork are mostly covered and bring to boil.
Once the pot started boiling, transfer all into pressure cooker (I used Philip Pressure Cooker) and select braised and KPT at 45mins.
After the 45mins KPT, I release the pressure in the PPC and add in eggs and adjust the taste with salt or sugar.
Cover and select steam/braise and KPT at 20mins.
Garnish with corriander and spring onion just before serving and enjoy with rice.
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