- 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.
- In a separate pot, heat oil in medium heat, saute ginger, garlic, shallots and spring onions until fragrant.
- Prepare all of the sauce ingredients in a bowl, then add in to the pot with sautéed ingredients. Mix sauce well and then add in the pre blanched pork trotters. Next add in 1lt 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.
- Discard the spring onions and ginger before serving the braised pork trotter with steamed rice.