Description (Some HTML is OK)
The surest way of converting doubters to the joys of pigs trotters!
Eat with fingers ... the brave will want to eat the spare ribs bones and all!
Inspired by ... Hugh Fernley-Whittingstall
Ingredients
Makes 6 servings
- 4 pig's trotters
- 500g spare ribs of pork, in short length of 2-4 rib width
- 2 tablespoons sunflower oil
- 5cm piece of fresh ginger root, grated
- 4 large garlic cloves
- 50ml dark soy sauce
- 100ml light soy brown rice vinegar, or cider vinegar
- 150ml pineapple juice (or apple juice works as a back up)
- Sea salt
Preparation
1. Ask your butcher to split each pig's trotter into half lengthways.
2. Heat the oil in a large, heavy based pan, add the pig's trotters and spare rib pieces and fry until browned.
3. Add the ginger, garlic and a little salt and continue to fry to release the aromatic flavours.
4. Add the soy sauces, sugar, vinegar, pineapple juice, and just enough water to cover. Bring to gentle simmer, cover with a lid and leave to cook until the trotters are tender (about 2-2.5 hours) Stir occasionally, and make sure liquid is not too low.
5. When trotters are cooked, remove all meat from the pan with a slotted spoon and put in a bowl to one side. Continue to simmer the cooking liquid gently until it has reduced to a rich, syrupy consistency.
6. Return the meat to the pan and heat through in the sauce.
7. The dish can be served immediately, though the flavour will continue to improve if its left overnight in the refrigerator. The meat can be eaten cold, in the jelly in which it has set, or reheated.
8. Serve with steamed rice and simple stir-fried pak-choi flavoured with oyster sauce and pine nuts.
Comments
Where'd you buy them? H.G. Walters?
But ofcourse!
Note the Winter Palace in the background ;-)
Back to top