For generations, my family observes Chinese All Souls Day [Ching Ming Festival] prayers on a special day [3rd day of the 3rd lunar calendar month] instead of April the 4th.
We have to prepare various dishes consisting of chicken, pork, vegetables, kuih muih, rice, fruits etc. For this year's preparation, my task was made easy with the help of the Thermal Cooker which consists of 2 inner pots. I used the smaller pot to cook this dish and the bigger one to cook Pandan Curry Chicken [will post the recipe in a day or two]. The best part is that, I was able to prepare this the night before and leave the rest of cooking in the outer pot. By the next morning, I already have 2 dishes ready.
This pork trotter is easy to prepare and cook with not too many ingredients and you need not watch over the stove. I used the meaty part of the trotter for this dish. The meat is just tender and the pork skin is chewy [QQ in texture] which is what I like about trotter. It isn't oily at all. Taste wise it is more to the sweet side because of the Cola but can be remedied by adding more light soy sauce.
1 piece of meaty pork trotter - cut into chunky pieces
1 stalk spring onions - cut lengthy pieces
5 pips garlic with skin
2 star anise
1 piece cinnamon stick or 2-3 pieces bay leaves
a few slices of ginger
1 can Coca Cola
3-4 tbsp light soy sauce
3 tbsp cooking wine
1 tsp sugar [optional]
- Blanch trotter pieces in boiling water to remove scum. Dish up and rinse well with water to remove any impurities. Set aside.
- Add some oil to inner pot, saute the aromatics until fragrant, add in the blanched meat pieces. Stir to mix then add in seasoning. Stir to coat the meat pieces with seasoning, then add in the Cola.
- Bring to boil for 10 minutes and simmer for another 15 minutes. Off heat, cover pot with lid and transfer to outer pot. Close the lid and leave it to cook for 2 hours or until meat is tender.
- Scoop into bowl, serve with rice.