Braised Pork Trotters / 红烧猪蹄

Labels: Pork

2 pcs/750 g Pork trotter (get the butcher to cut into the small chunks), 10 – 12 Dried black mushrooms
1 stalk Spring onion, 4-6 pcs Ginger slices
1 pc Star anise, 1 tbsp Dark soya sauce
1 tbsp Light soya sauce, 25 g Jiafan rice wine
5-8 pcs Szechuan peppercorns, 1 tbsp Salad oil
1 tsp Salt, 15 g Sugar
4-5 pcs Dried chillies, Some water

将猪蹄洗净，飞水3-4分钟捞出备用。
Wash trotters and clean well. Bring half a pot of water to a boil. Put in trotter and parboiled for 3-4 minutes.
My favourite part of this dish......pork tendon :-)
猪蹄放入高压锅里，入水没过蹄子，加入香菇，姜片，葱段，料酒，2种酱油和八角。煮上大约15分钟。
Remove and place the trotter in a pressure cooker together with the dried mushrooms, ginger slices, spring onion, rice wine, soya sauces and star anise. Add in enough water to cover the trotter and cook for about 15 minutes.
油烧热，放入砂糖炒出香味至冰糖融化。将汤水与猪蹄一起从高压锅转至锅里，烧开后，加入干辣椒，用盐调味。小火烧至猪蹄软烂，大火收至汤汁浓稠即可出锅，洒上一些葱花装饰。趁热食用。
Heat up a wok with salad oil. Add in sugar and sauté until fragrant and sugar has melted. Transfer the trotter from the pressure cooker to the wok and bring to a boil. Add in dried chillies and flavoured with salt. Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and sprinkle with some chopped spring onions. Serve the dish immediately.

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