Simmered Pig’s Trotter with Pineapple in Hakka Style

Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods


Ingredients A:

1kg pig’s trotter (cut into pieces)

200g pineapple (cut into pieces)

1 red chilli (cut into rings)

1 tsp chopped garlic

250ml water

Corn starch solution (1 tsp corn starch mixed with 2 tsp water)

Ingredients B:

3 star anises

1 cinnamon stick

15g rock sugar

1 head garlic (flatten)

40g young ginger (flatten)

1 tsp salt

1 tbsp light soy sauce

1 tsp dark soy sauce

1000ml water


1 tbsp chilli sauce

2 tbsp tomato sauce

1 tbsp sugar

1 tbsp Chinese rice vinegar

Preparation Instructions:

  1. Blanch pig’s trotter pieces in the boiling water, rinse under running cold water, drain well.
  2. Put pig’s trotter pieces in a pot, add in all the ingredients B, bring to boil. Covered, simmer it over medium-high heat for 1 hour until tender, remove the trotter pieces, drain well and set aside.
  3. Heat up 1 tbsp oil in preheated wok to saute garlic until fragrant. Add in trotter pieces, pineapple and chillies, stir-fry briskly until aromatic.
  4. Add water and seasoning, bring to boil. Covered, simmer over medium-high heat until the gravy is almost absorbed. Next, thickening the gravy with corn starch solutions, serve hot.



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