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.
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.