Braised Pork Trotter / 花生焖猪蹄 / ピーナッツと豚足の煮


This is typical Chinese dish that I grown up with. My Japanese fiancé very fond of it when he tried it for the first time at my hometown. After came back to Sydney, he often requested for it. It can be served with steamed rice or Chinese bun. The succulent pork skin and the almost melt-in-the-mouth pork fat make this dish special, you got to love them both to enjoy this dish!

Ingredients (4-5 Servings):

1.5 kg Pork trotter (get the pre-cut)
200 g raw peanuts (big size)
1 head Garlic, crushed
3 Shallots, peeled and shredded
1/4 cup Dark Soy Sauce
1 piece Fresh Ginger (abt 2 inches), sliced.
2 Cinnamon Sticks
2 Star Anises
1 tsp 2-spices powder
2 tbsp Sugar
2 tbsp Cooking Oil
3-4 cups Water
Salt to taste
Methods:
  1. Preheat a non-stick pan, sear the pork.
  2. Heat oil in a heavy pot on medium heat, put in the garlic, shallot, ginger, sugar, cinnamon stick and star anise. Sauté on low heat for 2minutes.
  3. Add in the seared pork, dark soy sauce and 5-spices powder, stir fry for another 2 minutes or so.
  4. Add in the water and bring to a boil. The water should be covering the meat, add more water if required.
  5. Add in the peanuts and let it simmer for 30 mins on low heat.
  6. Add in salt to taste and let it simmer for another 30minutes or until the peanut is well cooked. Stir a few time to prevent it from sticking on the bottom of the pot.
  7. Garnish with cilantro (coriander leaves) and serve warm.


Notes:

  • REMEMBER to ask the butcher to chop the pork totter, it is impossible to chop the big bone at home. Or, get the pre-cut type. 
  • You can prepare this dish one day in advance, it tastes better the next day.

Comments

  1. But eat abit only rite? hahaha... was talking about it with Tak last week, why sisters normally dont eat the skin and fat. We got the answer... cos gals scared of getting fats!! No exceptional for me, I like the skin and fats too but always control myself not to eat too much.

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