Spicy & Sour Pork Trotters 酸辣猪蹄

They say pork trotters can improve your complexion and skin elasticity. If you are feeling adventurous today and can spend a little more time in the kitchen, try this recipe. It's been passed down from my grandma to my mother. And recently, I've kind of acquired a taste for pork trotters as well so I've noted all the details that went into the cooking process and mastered the recipe myself.

Get your butcher to cut the trotters into small blocks, about 6 pcs for each trotter. Put them in a pot of boiling water and cook for a few minutes.






Boil the trotters to get rid of the scum and blood. Drain the trotters once they are cooked and set aside.







Cut some shallots, garlic, chilli and tomatoes (optional, I had some so decided to throw them in for colour). Throw them into a blender and add some water before blending it into a paste.






Pour the boiled trotters into a dry wok. This is to get rid of the extra moisture on the meat. Add some sesame oil and lightly stir it in the wok until slightly brown and fragrant. Dish them out onto a plate.





Heat some oil in the wok and pour in the blended paste once the oil is hot. Keep stirring.







Cook the paste til golden brown and the water content has slowly evaporated. This might take around 15 minutes. Check the consistency of the paste. It should be thick and not watery at all when done.





Pour the pork trotter into the wok. Add one bowl of water and one tablespoon of Lee Kum Kee chili bean sauce to the mixture. Stir well, cover the wok and let it cook. This process might take up to an hour. Keep checking every 5-10 minutes to see if the water has dried up. Keep adding water and stirring once it has dried up. Cook til the meat turns soft. Add about 2-3 tablespoons of vinegar and some salt to taste.


Best served with noodles or rice.