i have done very good braises including ter kar (pig trotters), pig head (猪头肉) & ears, even large intestines.
i have been using the ready bottled tai hua braising sauce, as it saves time & effort, and experimentation.
recently we had excellent teochew braises at 振记粥面店, a cheung chau island market stall
the braise was very “pang” – fragrant, very tasty. this the typically teochew lighter colour braise.
so i wanted to give it a try myself, to make my own light “pang” braises.
i managed to do this the very first try on 5.3.32017, and recorded on facebook rightaway the recipe i used-
braising sauce recipe
650g pork trotters3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 tbsp sugar=together about 100ml
fry-
3 star anise
1 cinnamon bark
2 clove
2 bay leaves
========
1 bulb garlic cloves
2cm cut ginger
1/2 medium red onionbraise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours. after that fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.
test for the texture you like.
i like it gelatinous with some bite, and this method of 1/2 infusing, 1/2 steaming ensoures the trotters are moist & tender & gelatinous, not dry & sinewy.
a true beauty to behold!
i am planning to do the korean jogbal using this braising method. 족발jogbal uses the upper hock not the lower trotters.
this colour is just right for족발jogbal, which preferred texture is firmer so cook for shorter time & is served dry not with sauce.
i did this light braised pork trotters & also the large & small intestines for 8pax OPS buddies dinner on 7.3.2017. i addd some pig skin also to make best use of my braising sauce.
all my friends enjoyed this.
c.h.e.f andy
Ingredients:
- 650g pork trotters
- 3 star anise
- 1 cinnamon bark
- 2 cloves
- 2 bay leaves
- 1 bulb garlic cloves
- 2cm cut ginger
- 1/2 medium red onion
braising sauce-
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp heap sugar (2tbsp)
=together about 100ml
Directions:
- fry star anise, cinnamon bark, cloves, bay leaves, garlic cloves, cut ginger, red onion till fragrant.
- clean trotter (& pig skin) with salt, scald to remove scum, and add to wokpanand fry for few minutes.
- add braising sauce. braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours.
- fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.