This is a Taiwanese style of braising pork trotter with caramel sugar liquid and different from Malaysian way of braising pork.
My hubby loves Nyonya [Peranakan] version of this dish but I love trying other ways so long as I end up with chewy pork trotter skin pieces with all the collagen and the meat is tender.
This version is lovely with rice, not too savoury, aromatic and a little on the sweet side.
Both the meat pieces and dried mushrooms are tasty after braising for over an hour.
Ingredients for Caramel Sugar Liquid
2 tbsp rock sugar or sugar
1 tbsp oil
50 ml water
- Heat oil and sugar together until it caramelised. Off heat before slowly adding the water. Turn on medium heat, boil until caramel melts. Pour into a bowl, set aside.
900 gm pork trotter pieces - blanched and rinsed
10 dried mushrooms - soaked and drained
4 slices ginger
2 star anise
1 stalk spring onions - cut sections
a few pips garlic or whole bulb - rinsed and keep whole
3-4 bay leaves
5-6 shallots -peeled and sliced thinly
4 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp cooking wine
2 tsp sugar
1/2 tsp salt to taste
- Heat a saucepan with some oil, fry sliced shallots until golden brown, drained and set aside.
- Using another wok, heat 1/2 tablespoon oil, saute garlic, ginger, spring onions, star anise, bay leaves until aromatic. Add in pork trotter pieces and mushrooms. Stir to mix well.
- Add in seasoning ingredients, caramelised sugar liquid. Let it boil for several minutes before adding enough water to cover the ingredients. Bring to boil for 10-15 minutes.
- Add in shallot crisps and more water to cover ingredients.
- Bring to boil, then lower heat and continue to braise for another 30 minutes or until meat is tender and gravy is reduced.
- Dish up to serve.