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Monday, December 25, 2017

THERMAL COOKER - BRAISED PORK HOCK WITH SWEET BEAN PASTE


Not that difficult to prepare a braised  pork hock dish [pork trotter dish] with the use of the Thermal Cooker.  This dish needs just the initial stir frying of all the ingredients and remaining of the cooking process/time is in the thermal cooker until serving time.
The gravy is not actually sweet.  Love the chewy texture of the trotter skin which is not really fatty.  If you love it to be softer or thicker sauce, just braised over medium heat for some extra time.  This dish can be braised or leave to cook in a slow cooker, too.

I have prepared this dish from Winter Solstice family dinner and it is awesome with rice and sambal belacan.  I would probably make this dish for the coming Chinese New Year as it can be prepared earlier store in the freezer.
Recipe adapted from Yum Yum Magazine No. 99 with slight modifications
Ingredients
1 pig trotter [1.3-1.5 kg] - cut bite size pieces
1-2 tbsp cooking oil
150 gm shallots - blended
50 gm garlic - chopped
30 gm ginger - chopped
2-3 tbsp sweet soy bean paste - chopped
1 tbsp peppercorns - crushed
1 cup water
Seasoning
2-3 tbsp light soy sauce
1 tbsp dark soy sauce
1-2 tsp sugar
  1. Bring a pot of water to boil.  Blanch pork pieces for 1-2 minutes.  Remove and rinse with water to remove scums, drained.
  2. Heat oil in the inner pot of the thermal cooker, saute garlic, ginger, shallots until aromatic.  Add in soy bean paste and peppercorns.  Continue to fry until fragrant.
  3. Add in pork pieces and seasoning.  Stir fry to mix all the ingredients well and pork pieces are well coated with aromatics and seasoning.
  4. Add in water, bring to boil, cover with lid and cook over medium heat for 10 minutes.  Remove pot to out pot of thermal cooker.   Close the lid.
  5. Leave to cooker for 1-2 hours or until pork pieces are tender and the skin is chewy [QQ].  You may heat it over medium low heat for some extra minutes until you get the texture preferred.
  6. Stir to mix well.  Dish up to serve with rice and sambal belacan or chilli sauce.

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