Recipe 22 : Braised Pork Trotters

Comfort food at its best, the meltingly tender meat and rich gelatinous gravy is at its finest after hours of slow simmering.

Servings 2
Cooking Time 30 minutes - 2 hours
Recipe by Chef John See
  1. 1 pig’s trotter, front hock
  2. 1 tbsp peanut oil
  3. 30g white onion, diced
  4. 30g garlic, minced
  5. 50g rock sugar
  6. 2 tbsp oyster sauce
  7. 1 tbsp dark soy sauce1 cinnamon stick
  8. 5 cloves
  9. 2 star anise
  10. 30g shelled peanuts
  11. 35g celery leaf
  12. 1 red chilli, sliced
  1. Wash and dry the pig’s trotter. Quickly blanch in boiling water.
  2. Heat the oil over medium-high heat in a pot. Add the onion and cook until softened. Stir in the garlic and fry until fragrant. Add the sugar and cook until caramelised.
  3. Stir in the remaining ingredients. Nestle the pork into the pot.
  4. Bring the mixture to a boil and simmer for 20 minutes or until tender.
  5. Serve with plenty of cooked Heavenly Brown Rice.

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