Grilled Trotter

Original Recipe by Amy Beh

1 pig’s trotter, approx 700-800g

2 litres water

Combined

1-2 Tbsp honey

1/8 tsp thick soy sauce

Sauce ingredients

2 star anise

5cm cinnamon stick

2 bay leaves

1 tsp white peppercorns, lightly crushed

1 tsp Szechuan peppercorns (fah chiew)

4 shallots, smashed

1 big bulb garlic

1 Tbsp rock sugar

150ml light soy sauce

1 Tbsp salt

1 Tbsp oyster sauce

Bring half a pot of water to a boil, add the trotter and blanch for 5-6 minutes. Remove and drain. Combine sauce ingredients and water in a deep saucepan. Cook to a boil then add the trotter. Lightly cover and simmer over low heat for 1-1½ hours until meat is just firm yet tender.

Remove the trotter and brush with combined honey mixture. Place the trotter on a roasting rack. Grill in a preheated oven at 190°C-200°C for 15-20 minutes, or until the trotter skin is lightly golden brown and crispy.

Stewed Roasted Pig’s Trotter with Kai Choy

Original Recipe by Amy Beh

1 roasted pig’s trotter, chopped into smaller pieces

4 pieces roasted chicken feet (buy from the chicken rice stall)

2kg mustard green (kai choy) with longer stems, cut into 5-6cm lengths

7-8 dried Chinese mushrooms, soaked and halved

1 can button mushrooms, drained and halved

1 carrot, cut into thin slices

4-5 baby sweet corns, halved

3 litres fresh chicken stock or water

2 pieces dried tamarind skin (asam keping)

3 limau kasturi, cut into half and remove seeds

8-10 dried chillies, rinsed

Salt and sugar to taste

Put chicken stock or water, trotter and chicken feet into a deep pot. Bring to the boil.

Put in the mustard green, Chinese mush rooms, dried chillies, tamarind skin and limau kasturi. Simmer for 20-25 minutes.

Add button mushrooms, carrot and baby sweet corns. Cover and simmer for 15-20 minutes. Adjust seasoning to taste, dish out and serve.