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