Recipe of the Week: BRAISED PORK TROTTER
Too early for this? or too late :).
For this week's recipe, I am featuring a dish my son loves and can eat everyday. The cuts of the pork should be the trotters but at home, we try to veer away from pork skin. Thus, you cannot see any pork skin in the photo but I assure you that pork trotters with skin are just perfect for this dish. Oh how I miss meat during Lent that I got so excited to cook this over dinner.
Happy Cooking! I shall head on to this site and check some Spring Sferra linens.
BRAISED PORK TROTTERS/PATANG PAKSIW
INGREDIENTS:
Pork trotter or Pata slices
Garlic and
Onions chopped
Spring onion
Bay Leaves
Star anise
soy sauce
rice wine
Szechuan pepper corns or any whole black pepper
Salt
Sugar
Vinegar
Some Water
I am sorry because I do not really measure my ingredients hee hee. Anyway, you can try and taste test while mixing all the ingredients except the Vinegar, into the uncooked pork trotters. Bring to boil. Once the pork is tender, you can add the vinegar. That's it!Oh and by the way, adding banana bud or blossom into this recipe would make this dish more sumptuous. :)
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