Recipes - Chinese

Braised Pork Trotters With Eggs
Braised Pork Trotters


Cooked low and slow in a flavoursome sauce, the pork trotters become soft and tender. Try this recipe for Braised Pork Trotters with Egg. Recipe by Asian Inspirations.
Cooking Time: > 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese









Ingredients:

1kg pork trotters (cut into pieces)
1 tbsp oil
4-5 slices ginger
3 whole garlic (separate cloves, leaving skin on)
2 spring onions (cut into 5cm lengths)
3 shallots (peeled and thinly sliced)
1L water
3 shitake mushrooms (soaked, cut into half)
4 eggs (hard-boiled, shell removed)

Sauce Ingredients:

2 tbsp light soy sauce
2 tbsp dark soy sauce
1½ tbsp oyster sauce
1 tbsp sweet soy sauce
25g rock sugar cubes
½ tsp pepper
2 tbsp shaoxing wine




Steps:
  1. In a pot, bring water to boil. Blanch the pork trotters until they are no longer pinkish in colour. Discard the water and set aside pork trotters.
  2. In a separate pot, heat oil in medium heat, saute ginger, garlic, shallots and spring onions until fragrant.
  3. Prepare all of the sauce ingredients in a bowl, then add into the pot with sautéed ingredients. Mix sauce well and then add in the pre-blanched pork trotters. Next, add in 1L of water and bring to boil. Add in shitake mushrooms and deshelled hard boil eggs. Cover the pot with lid, turning heat down to low and allow to simmer for at least 2 hours.
  4. Discard the spring onions and ginger before serving the braised pork trotter with steamed rice.

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Braised Pork Trotters With Eggs

Braised Pork Trotters With Eggs

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Cooked low and slow in a flavoursome sauce, the pork trotters become soft and tender. Try this recipe for Braised Pork Trotters with Egg. Recipe by Asian Inspirations.

Cooking Time: > 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese
Ingredients

1kg pork trotters (cut into pieces)
1 tbsp oil
4-5 slices ginger
3 whole garlic (separate cloves, leaving skin on)
2 spring onions (cut into 5cm lengths)
3 shallots (peeled and thinly sliced)
1L water
3 shitake mushrooms (soaked, cut into half)
4 eggs (hard-boiled, shell removed)

Sauce Ingredients:

2 tbsp light soy sauce
2 tbsp dark soy sauce
1½ tbsp oyster sauce
1 tbsp sweet soy sauce
25g rock sugar cubes
½ tsp pepper
2 tbsp shaoxing wine

Instructions
  1. In a pot, bring water to boil. Blanch the pork trotters until they are no longer pinkish in colour. Discard the water and set aside pork trotters.
  2. In a separate pot, heat oil in medium heat, saute ginger, garlic, shallots and spring onions until fragrant.
  3. Prepare all of the sauce ingredients in a bowl, then add into the pot with sautéed ingredients. Mix sauce well and then add in the pre-blanched pork trotters. Next, add in 1L of water and bring to boil. Add in shitake mushrooms and deshelled hard boil eggs. Cover the pot with lid, turning heat down to low and allow to simmer for at least 2 hours.
  4. Discard the spring onions and ginger before serving the braised pork trotter with steamed rice.

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