Crispy Pork Trot­ter with Pineap­ple Sauce

A Chi­nese New Year clas­sic, the crispy and suc­cu­lent pork trot­ter is ac­com­pa­nied with a sweet and tangy pineap­ple sauce. This recipe has been sim­pli­fied so you can en­joy the juicy pork with lesser ef­fort.

Epicure (Indonesia) - - COVER STORY -

Recipe by Brian Wong serves 12 per­sons prep time 30 min­utes cook time 1 hour 30 min­utes pineap­ple sauce • 1kg pineap­ple, peeled and core re­moved • 30g lemon­grass • 5g bird’s eye chilli • 10g gin­ger flower • 200g or­ange juice • 60g gar­lic, minced • 5g turmeric pow­der • 12g chicken flavour sea­son­ing • 30g fish sauce • 60g fine sugar Cut pineap­ple into chunks and place in food pro­ces­sor to blend. Set aside. In an­other food pro­ces­sor, blend the lemon­grass, bird’s eye chilli and gin­ger flower. In a heated wok, stir fry the blended lemon­grass mix­ture un­til it reaches an aro­matic fra­grance. Add or­ange juice, blended pineap­ple and gar­lic, cook un­til a paste-like tex­ture is achieved. Add turmeric pow­der, chicken flavour sea­son­ing, fish sauce and fine sugar, stir un­til ev­ery­thing is well-mixed. Set aside. crispy pork trot­ter • 2kg pork trot­ter • 2 knobs of gin­ger, sliced • 3 bay leaves • 2 cin­na­mon sticks • 4 pieces of liquorice • 3g Sichuan pep­per • 2g star anise • 1 Chi­nese car­damom • 2g fen­nel seeds • 3g dried chill­ies • 30g Chi­nese wine • 30g dark soy sauce • 10g sugar • 5g salt » In a pot, place the pork trot­ter and fill the pot with wa­ter — un­til it cov­ers the pork trot­ter. » Add gin­ger slices into the pot and al­low it to soak for three min­utes. This is to get rid of the gamey flavour from the pork. » Re­move the pork trot­ter and wash it thor­oughly. » In a dif­fer­ent pot, place the cleaned pork trot­ter and fill it with wa­ter — un­til it cov­ers the pork trot­ter. Add the re­main­ing in­gre­di­ents and bring it to a boil. » Once the wa­ter is boil­ing, turn the fire down and slow cook it for 45 min­utes. » Re­move the cooked pork trot­ter, drain then leave it out for the skin to dry. » In a wok, heat the oil to 160ºc and deep-fry the pork trot­ter un­til a crisp skin is achieved.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.