Me Time!
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Zeal mummy\" post_id=\"2069253\" time=\"1654040630\" user_id=\"58173:[quote=\"Zeal mummy\" post_id=2069253 time=1654040630 user_id=58173]
I m into total agaration this time round. Didn't chk the recipe online. Just roughly remember caramelized the oil skin down , turn a bit then put water, bay leaves, cinnamon, star anise, dried chilli,, salt and soy sauce..still thinking if need to put black sauce
Thanks MKS for the suggestion! Honestly, I can only make simple dishes.. this confinement dish is beyond my abilities!![/quote]
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MrsKiasu\" post_id=\"2069261\" time=\"1654045366\" user_id=\"43981:
Huh, yours so much spices arh? Sounds like ano dish le. If pig trotters & u used black vinegar, don’t need dark soya sauce & yes, u’ll need light SOTA sauce. I wanna try yr special spiced up pig trotters leh. 😉 makes me hungry liao
I m into total agaration this time round. Didn't chk the recipe online. Just roughly remember caramelized the oil skin down , turn a bit then put water, bay leaves, cinnamon, star anise, dried chilli,, salt and soy sauce..still thinking if need to put black sauce -
Estéema\" post_id=\"2069262\" time=\"1654045911\" user_id=\"66413:
I also wanna try her pig trotters.. by the way, I only know SOTA is a school of Art but not sauce, what is SOTA sauce? :?
Huh, yours so much spices arh? Sounds like ano dish le. If pig trotters & u used black vinegar, don’t need dark soya sauce & yes, u’ll need light SOTA sauce. I wanna try yr special spiced up pig trotters leh. 😉 makes me hungry liao -
Lol I don't know how it comes out later..I have transferred it to pressure cooker after 10s of minutes cooking in wok .. coz when I m turning it over it looks tough
Esteema, few yrs back I watchedthe China home cooking (village) braised meat.. I tried few times with block of meat not trotter and it comes out nicest at the first few attempts then quality went downwards liao coz didn't follow all steps. -
Liew Nga Wing\" post_id=\"2069264\" time=\"1654046701\" user_id=\"195250:[quote=\"Liew Nga Wing\" post_id=2069264 time=1654046701 user_id=195250]
Aiyo! See the typo I thot was corrected surface as SOTA again! 🤦🏻
I also wanna try her pig trotters.. by the way, I only know SOTA is a school of Art but not sauce, what is SOTA sauce? :?[/quote]
️ You know I mean “soya “?
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MrsKiasu\" post_id=\"2069266\" time=\"1654047634\" user_id=\"43981:
In our Hakka cuisine, we do hv a recipe for braised chicken where u throw in cinnamon, star anaise, Szechuan peppercorn, dark soya sauce, sugar, potato/sweet potato, big onion whole, chicken pieces or just drumsticks/thighs. Marinate them for half hour & u can cook it. I always like the chicken overnight as it’ll taste wonderful.
Lol I don't know how it comes out later..I have transferred it to pressure cooker after 10s of minutes cooking in wok .. coz when I m turning it over it looks tough
Esteema, few yrs back I watchedthe China home cooking (village) braised meat.. I tried few times with block of meat not trotter and it comes out nicest at the first few attempts then quality went downwards liao coz didn't follow all steps. -
Estéema\" post_id=\"2069268\" time=\"1654048099\" user_id=\"66413:
Oh didn't know that is a Hakka dish..yes that's nice!
In our Hakka cuisine, we do hv a recipe for braised chicken where u throw in cinnamon, star anaise, Szechuan peppercorn, dark soya sauce, sugar, potato/sweet potato, big onion whole, chicken pieces or just drumsticks/thighs. Marinate them for half hour & u can cook it. I always like the chicken overnight as it’ll taste wonderful. -
Estéema\" post_id=\"2069262\" time=\"1654045911\" user_id=\"66413:
Think hers is more soya sauce braised trotters or 红烧style rather than vinegar pig trotters.
Huh, yours so much spices arh? Sounds like ano dish le. If pig trotters & u used black vinegar, don’t need dark soya sauce & yes, u’ll need light SOTA sauce. I wanna try yr special spiced up pig trotters leh. 😉 makes me hungry liao
If for vinegar pig trotters that is commonly eaten for confinement, no garlic will be added as garlic and onions are not recommended in chinese confinement meals. Lots and lots of ginger though to rid wind and keep body warm. -
Yeah, I think MrsK is describing the Southeast Asian type of 红烧猪蹄 or maybe those 卤猪脚 casseroles that you can order at Songfa or LaoJie BKT stalls?
I do the Shanghainese style of 本帮红烧肉（五花肉） which will be braised solely with the 红烧sauce + compulsory 0.5-1 bottle of 黄酒 （and NOT any 白酒、花雕、料酒) as your primary solvent, so strictly NO water at all. Must add hardboiled quail/chicken eggs into the dish… -
Zeal mummy\" post_id=\"2069253\" time=\"1654040630\" user_id=\"58173:[quote=\"Zeal mummy\" post_id=2069253 time=1654040630 user_id=58173]
This is an easy dish for dinner. I did it a few times during the pandemic!
Thanks MKS for the suggestion! Honestly, I can only make simple dishes.. this confinement dish is beyond my abilities!![/quote]
Just use the Bull-Dog brand (Chan Kong Thye has 2 versions - pink and yellow labels) + squashed old ginger + jaggery/black/brown sugar with pork belly. I do not use pig trotters for this dish as I seldom visit the wet mkt. Add your hardboiled eggs.
Stirfry the pork belly until all the oil is oozed out completely. Your pork belly will become very bouncy boing boing in the wok. Optional to dump them into a bowl of iced water to 收紧 the pork grains so they are even more succulent after braising. No \"iced water shock therapy\" is also fine for some chefs. Can proceed to just braise with golden brown/oil-less pork belly with black vinegar+ ginger until the pork skin becomes jelly-like.
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