Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods
1kg pig’s trotter (cut into pieces)
200g pineapple (cut into pieces)
1 red chilli (cut into rings)
1 tsp chopped garlic
Corn starch solution (1 tsp corn starch mixed with 2 tsp water)
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
1 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp sugar
1 tbsp Chinese rice vinegar
- Blanch pig’s trotter pieces in the boiling water, rinse under running cold water, drain well.
- 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.
- 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.
- 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.