Braised lemongrass pork trotters

Rhubarb, apple and pear pie
November 3, 2014
Christmas breakfast muffins
November 24, 2014

My ‘Malaysian Tapas‘ cookbook will be at the MPH Bookstores and all major bookstores in the country and Singapore by the end of this month, November 2014. Be sure to check it out, if you are looking for Christmas presents options this year.

Just started work on my 2nd cookbook with my new partner Allie, who happens to be a freelance designer @ Free-time has suddenly become a scarce commodity once again. Planning recipes, shoot schedules and prop hunting has taken very much all my free-time leaving me ‘untradeable family time’ when my kids come home from school but surprisingly, I am loving every single minute of what I am doing. I now have less time to plan for my daily dinners but I have this recipe specially hidden in my pocket for times like these and more importantly my hubby enjoys having it as much as I do.


olive oil
1 pork trotter (chopped into small pieces)
8 stalks of fresh lemongrass (cut into 2″ long, bruised)
6 dried chillies (deseeded, soaked)
1 Tbsp dark soy
5 Tbsp light soy
1/4 tsp crushed white peppercorns
2 cups filtered water
1 Tbsp cornflour (dilute in a scoop of water for thickening)


  1. Heat up some olive oil in a saucepan, fry the bruised lemongrass and chilli for 5 minutes or until fragrant.
  2. Put in the pork trotter and sear them evenly until golden brown on the outside.
  3. Season with dark and light soy, crushed peppercorns and add water a little at a time and bring to a simmer. Leave it to simmer on low heat for 1 – 1/2 hours or till the pork trotters are tender.
  4. Pour in the diluted cornflour and cut off the heat after 3 minutes.

Note : Pork trotter can be replaced with chicken and it tastes just as superb!



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