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PORK TROTTER

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PORK TROTTER Pork Cuts



Both the front and hind trotters can be cooked and eaten. They are known as ''pigs feet''. They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat
Vinegar Pork Trotter
(醋猪蹄)



材料:
1.7lit water, 1.5kg pig's trotter, chopped into 3cm pieces, 2 tbsp sesame oil, 500g old ginger, scrape off the skin and lightly crush, 550ml black vinegar, 600ml sweet vinegar, 560ml water, 1 whole bulb garlic - keep whole, 125g palm sugar, 6 dried red chillies, Thick soy sauce
1.7升水,1.5公斤猪蹄,切成3厘米的小块,2汤匙香油,500克老姜,刮去皮肤并轻轻压碎,550毫升黑醋,600毫升甜醋,560毫升水,1整个鳞茎大蒜,保持完整,125克棕榈糖,6个干红辣椒,浓酱油
HOW TO COOK

01
Boil a pot of water and scald trotter for 7-8 minutes. Drain and rinse well.
烧开一锅水,然后将烫好的猪蹄煮7-8分钟。排干并冲洗干净。

02
Heat sesame oil in a saucepan. Fry ginger until golden brown and aromatic.
在锅中加热麻油。炒姜直到金黄色和芳香。

03
Dish out and place ginger into a claypot. Pour in black and sweet vinegar, water and garlic. Bring to a boil.
洗净并将姜放入煲中。倒入黑色和甜醋,水和大蒜。煮滚。

04
Reduce the heat and simmer for 35-40 minutes or until ginger is soft. Turn off the heat, cover the pot and leave the sauce aside overnight.
减少热量并慢火煮35-40分钟,直到姜变软为止。关掉火,盖上锅盖,将调味酱放在一旁。

05
Put trotter, palm sugar and dried chillies into the prepared sauce. Bring to a simmering boil.
将猪蹄,棕榈糖和干辣椒放入准备好的酱汁中。煮沸。


06
Reduce the heat and cook covered for 45-50 minutes. Close the pot and allow the trotters to soak in the stock until the meat absorbs the flavour of the soup.
减少热量,煮沸45-50分钟。关闭锅,让猪蹄浸泡在汤中,直到肉吸收汤的味道。

07
Stir in a little thick soy sauce for colour, if preferred.
如果需要的话,加入少许酱油上色。
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