Seafood flavoured thigh bone of Pork

Pan-fried “Sek Pan” steak
June 16, 2012
Baby Pork Spareribs Cabbage soup
August 30, 2012

‘Thui Kut’ is the upper part of the pig trotter mainly know as thigh bone. It is a choice part of the pig because of its smooth and moist texture, just like what chicken drumstick is to a chicken. Some other parts of the pork when pressure-cooked becomes dry and tough. Since I am still on the theme of  quick and fuss free dinners, here is one for your pressure-cooker.


2 thigh bone with meat intact
olive oil
1″ old ginger (smashed)
3 Tbsp oyster sauce
1 Tbsp dark soy sauce
10 dried chinese mushrooms (pre-soaked in water, drained)
1 handful of dried ikan bilis (anchovies)
5 dried squid tentacles
2 large dried scallops (pre-soaked in water, drained)
1 large mut choe (dried honey dates)
5 hoong choe (dried red dates)
1 litre of filtered water
sea salt and pepper
2 Tbsp corn flour for thickening (dissolve cornflour in some normal temperature water before adding to the boiling gravy)


  1. Saute the ginger, chinese mushrooms, anchovies, squid tentacles and scallops in olive oil and add the sauces.
  2. Place the thigh bones into the pressure cooker, pour in the saute stuffs and throw in the dates and fill up the pressure cooker pot with the filtered water.
  3. Cook using high pressure for 45 minutes.
  4. When it is done let the pressure reduce before opening the cooker. Season with salt and pepper. Thicken the gravy with cornflour, if preferred.

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