Malaysian Braised Pig Trotter
This is indeed a yummy dish, even those without much time on their hands can produce this miracle dish.
1 small pig trotter
4 Tbsp plain flour
2 Tbsp coarse salt
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5 dried Chinese mushrooms (soaked, discard water, cut into strips)
1 small dried cuttlefish (rinse, cut into strips)
a handful of dried ikan bilis (dried local anchovies)
2 pieces of thumb-size old ginger (smashed)
4 Tbsp dark soy sauce
1 Tbsp brown sugar
sea salt
pepper
filtered water
grapeseed oil
Method
- Rub the pig trotter with flour and coarse salt. This is to rid the pork of all porky smell and also to tenderise the meat. Rinse it thoroughly under running tap water. Pat dry with paper towels. Marinade the trotter with some dark soy sauce.
- Heat a wok with oil, in goes the smashed ginger and sear the whole trotter evenly. Leave aside to cool.
- Toss in the cut mushrooms, cuttlefish and ikan bilis. Stir evenly and add back the trotter and the rest of the ingredients except sea salt. Pour in some water to create a gravy. Water should just cover the trotter slightly more than half way. Transfer all in the wok into a slow cooker and put on high for 4 hours. Season with sea salt when ready. The gravy should be slightly thick with the collagen from the trotter.
- Take the trotter out from the slow cooker gently. Use a scoop to hold it together or else it will fall apart. Tear it into smaller pieces and serve with the rest of the ingredients on top.
