Skip to main content

Braised Pork Trotter (红烧元蹄）

Braised pork trotter is a very rich, savory dish which requires hours of cooking for the meat to become soft, tender, and glossy. We refer to these braised pork trotters as Yuan's trotters （元蹄）, which stand for harmony and family reunion. This dish is especially suitable for serving during Chinese New Year and festivals.

Pork trotters can be prepared in a variety of ways, such as marinating them in Huadiao wine, ginger, and rock sugar, then deep-frying them until they are crispy. There are also baked herbal trotters.

Braised pork trotter is Shanghai cuisine, but I haven't tried it, so I'm not quite sure how it tastes. But I am willing to share my version of braised pork trotters to impress your family and friends. It is very straight forward recipe. To me braised pork trotter is just something like usual braised pork, just that you going to cook the trotters in a big piece.

Some might say that this dish is too greasy, every bite of fatty pork is too greasy. But facing the braised soft and tender pig's trotters and rippling in the brine is indeed unbearable.

This braised pork trotter needs to be braised or stewed for one to one and a half hours or maybe more on low heat. And you need to flip it over like 3 to 4 times halfway cook.  As you are aware, I enjoy making recipes simpler. Therefore, I cook with a pressure cooker. Don't worry; the trotter flavour remains unaffected.

Here’s another tip, after the trotter is cooked, keep it in the refrigerator together with the gravy and let it stay overnight for more flavor.

 

INGREDIENTS

1 pork trotter

Some cooking oil (for frying)

2 tbsp light soy sauce (spread on the trotter)

2 tbsp cooking oil

2 pcs dried chilies

1 stalk spring onion

30g sliced ginger

1 whole garlic (cut half)

3 pcs bay leaves

2-star anise

1 cinnamon stick

2000ml water

 

BLANCHING

1 thumb size sliced ginger

1 stalk spring onion

2 tbsp Chinese Shaoxing wine

Enough water to cover the pork

 

SEASONING

5 tbsp oyster sauce

5 tbsp soy sauce

½ tsp black pepper

3 tbsp Shaoxing wine

50g rock sugar

½ tsp black soy sauce

½ tsp salt

CORNSTARCH SLURRY (mixed well)

2 tsp corn flour

5 tbsp water

 



METHOD

1. Put the trotter in a wok with water without turning on the flame. Add the ginger slices, spring onion and Shaoxing wine. Turn on flame and bring to a boil. Blanch the trotter for about 12 minutes to eliminate the smell.

2. Spread light soy sauce on the skin and the side, and let it dry for later use.

3. Heat up the wok with some cooking oil, fry the trotter skin on medium heat, turning occasionally to avoid burning. Fry the trotter until all the skin side is golden brown. Remove and set it aside.

4. Heat up 2 tablespoons of cooking oil into the wok at medium heat, sauté dried chili, spring onion, ginger, garlic, bay leaves, star anise and cinnamon stick until fragrance. remove and transfer to a pressure cooker. Add in the fried trotter and mushrooms, cover the lid.  Let it continue to cook for 45 minutes at HIGH HEAT.

Note: if you are cooking it in a normal pot, you need to braise it at LOW heat for one and half hours or more for soft and tender texture.

5. Wait until the steam completely released from the pressure cooker, then remove the trotter and mushrooms from the pressure cooker and transfer them to a pot.

6. Strain the sauce from the pressure cooker and pour it into the pot, taste and adjust, bring it to a boil. Thicken the sauce with some cornstarch slurry and serve.

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Post a Comment
Read more

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake.   Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...
Post a Comment
Read more

Braised Pork Belly Char Siu on Stove

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...
Post a Comment
Read more