Excellent Braised Whole Hock & Trotters 鲁元蹄和猪手on 8Sep2017

braised whole hock & trotters 鲁元蹄和猪手

braised whole hock & trotters 鲁元蹄和猪手was one of the 8 dishes i prepare for the RI makan group on 8.9.0217. ^^

Tai Hua chicken marinate (大华鲁鸡汁)

for this evening i used a lazyman method – just using tai hua braising sauce, instead of preparing my own braising sauce.

 

braised whole hock & trotters 鲁元蹄和猪手

just fry 1-2 cinnamon stick 4 star anise, 3 cloves, 3 bay leaves, 1 whole bulb peeled garlic cloves, and 1 tbsp flat five-spice powder, braise in 1/2 cup (120ml) tai wah braising sauce for 2.5hrs to 3hrs. cover the wok so trotters are steamed while they braised. add water & turn the trotters.

taste for gelatinous skin & still moist tasty lean meat…

do not over braise.

 

braised whole hock & trotters 鲁元蹄和猪手

the whole hock & trotters 鲁元蹄和猪手 were delicious, very gelatinous & lean meat was moist, not old & dry.

GCM commented that dish very good but pig skin could be softer. the pig skin pieces were the skin from char siew. i still have not found the method, but the standalone pig skin pieces dried up through the course of dinner & slightly toughened, whereas the hock skin was ok.

c.h.e.f andy

Ingredients:

  • 1 whole hock & trotters 鲁元蹄和猪手 (about 1kg+)
  • 1/2 cup tai hua braising sauce (120ml)
  • 1-2 cinnamon stick
  • 4 star anise
  • 3 cloves
  • 3 bay leaves
  • 1 whole bulb peeled garlic cloves
  • 1 tbsp flat five-spice powder
  • 1 tbsp sugar

Directions:

  1. fry 1-2 cinnamon stick, 4 star anise, 3 cloves, 3 bay leaves, 1 whole bulb peeled garlic cloves, 1tbsp sugar and 1 tbsp flat five-spice powder
  2. add 1/2 cup (120ml) tai wah braising sauce for 2.5hrs to 3hrs. cover the wok so trotters are steamed while they braised. add water & turn the trotters.
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