Friday, February 15, 2013

Braised Pig's Trotters with Chestnuts

One of Hubby's fave dish.....
 8 pieces pig trotters
1 star anise
2 dried cloves

5 cloves garlic - light smashed
3 ginger slices
2 old ginger slices
2 dried shitake mushroom - soaked, drained and halved, reserve mushroom water
15 fresh chestnuts- blanched and peeled
6 dried chilli
1 tbsp rock sugar 
2 cups water estimated - inclusive of mushroom water
2 tbsp vegetable oil

For blanching trotters
2 ginger slices
2 tbsp vinegar

4 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp sweet dark soy sauce
2 tbsp black vinegar

  1. Bring a pot of water to a boil.  Add ginger slices and vinegar.  Add trotters and boil for a few minutes. Drain and set aside.
  2. Heat up oil in a pan.  Fry the ginger and garlic till fragrant.  Add dried chillies and fry for a while.  Add mushrooms and fry for one minuste.
  3. Switch to high heat, add trotters, chestnuts and rock sugar and fry to mix well.
  4. Drizzle sauce along the side of the wok and do a quick stir fry.   
  5. Transfer to a pressure cooker.
  6. Add enough water to cover all ingredients.  Add star anisecloves.
  7. Cover and cook for 25 to 30 minutes or till trotters are cooked to desired tenderness.
  8. Ladle into a serving bowl and serve warm.

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