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Tuesday, April 17, 2018

BRAISED PIG TROTTER AND MUSHROOMS

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.
Other Ingredients
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
Seasoning
4 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp cooking wine
2 tsp sugar
1/2 tsp salt to taste
dash of pepper to taste
  1. Heat a saucepan with some oil, fry sliced shallots until golden brown, drained and set aside.
  2. 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.
  3. 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.
  4. Add in shallot crisps and more water to cover ingredients.
  5. Bring to boil, then lower heat and continue to braise for another 30 minutes or until meat is tender and gravy is reduced.
  6. Dish up to serve.

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