When we were young we don't get to eat pig trotters or also known as pig's leg.They were considered expensive.
When we all grew out and working,we went outside to the cafe to eat.What I hate most is they put parts of the pig's
weird things and so this puts me off wanting to eat pig's leg.
When I met my hubby,I ate the most delicious pig's
trotters cooked by my mother in law.From then onwards,I like to eat pig trotters because home-cooked one can
leave out the body parts away.
When I had family of my own,I learned to cook this for my children'.I'm not saying I like pig trotter a lot,but
once in a while I will cook especially on special occasions like chinese new year or birthdays.I don't cook pork
that often.Most of the time,I coooked chicken.
This dish is specially prepared on the eve of the Chinese New year and during Chap Goh Mei. I simply estimate the
ingredients.If I taste it less salty or sweet,I will add more to it.This,I gathered all the recipes from the internet and
adjust to myself by looking at all the others' recipes.For all I know,my hubby does not like it too sweet,so less sweet for us.I normally put the leftover in the slow cooker and eat it the next day.This will make the meat more tender or
else you can also cook it in the slow cooker all along the way up to tenderness.
(A)
1.5 Liter water
4 pcs ginger,crushed
3 whole garlics,crushed
2 tbsp light soya sauce
2 1/2 tbsp dark soya sauce or adjust to own taste
1 1/2 tbsp oyster sauce or adjust to own taste
1 tbsp sweet soy sauce or adjust to own taste
20 g rock sugar cubes
2 dried chillies,(optional)soak and soften
2 tbsp shaoxing wine or adjust to own taste
1 bark cinnamon
3-4 star anise
4 cloves
(B)
1.45 kg pig trotters
4-5 shitake mushrooms
1. Blanch pork trotters in boiling water till they are no longer pinkish in colour.
2. Get ready a pot and pour in A. Then add in B to start boiling in medium heat.
3. Cover the pot with lid and allow to simmer on low heat for 2 hours or till meat is tender and bones has comes out.
4. Serve with rice and red chillies in dark soya sauce.
