These pork trotters are really succulent, and truly a delicious combination of sweet, sour, and piquant flavours. Well, it's not everyone's cup of tea as they are high in cholesterol, but I do enjoy them once in a while, you know, in moderation.
- 1 kg Pork trotters, cut into smaller pieces
- 1 large chunk Ginger root, peeled and shredded
- 5 Dried chillies
- 6 clove Garlic, smashed
- 1/2 tsp Szechuan peppercorns
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- 80 ml Rice vinegar
- 12 slices Dried Chinese haw
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- Blanch the pork trotters in a pot of boiling water. Remove and rinse with cold water. Drain and place them in the inner pot of your electric pressure cooker.
- Add in shredded ginger, dried chillies, smashed garlic cloves, peppercorns, rice Vinegar, dried haws, Maggi, sugar, caramel colour if used, oyster sauce, chopped spring onion and sherry. Pour in the chicken stock to cover the trotters.
- Cover and secure with the lid. Plug in the pressure cooker and turn the knob to pork cooking cycle. Once it is done and cools down, then open the lid and transfer the pork trotters into a baking dish. Strain the soup into the baking dish. Bake at 180C/350F for 15 minutes. Sprinkle the top with some spring onion and garnish with a tomato rose if desired.
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