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ingredients
serves 4
1.3 - 1.75 kg (3 1/2 - 4 lb) meaty pig's trotters or pork rib
15 ml (1 tbsp) tamarind pulp
150 ml (1/4 pt) water
15 red chillies, seeded (use red for good colour)
6 cloves garlic, crushed
2 -4 medium-sized onions, peeled
120 ml (8 tbsp) olive oil
1 cm (1/2 in) fresh ginger, finely shredded
10 g (2 1/4 tsp) dark brown sugar
just under 600 ml (1 pt) water
salt
fresh coriander leaves or shredded spring onion to garnish
15 ml (1 tbsp) tamarind pulp
150 ml (1/4 pt) water
15 red chillies, seeded (use red for good colour)
6 cloves garlic, crushed
2 -4 medium-sized onions, peeled
120 ml (8 tbsp) olive oil
1 cm (1/2 in) fresh ginger, finely shredded
10 g (2 1/4 tsp) dark brown sugar
just under 600 ml (1 pt) water
salt
fresh coriander leaves or shredded spring onion to garnish
method
1. Ask the butcher to cut the trotters into chunky pieces through the bone or the pork rib .
2. Soak the tamarind pulp in the boiling water for 10 minutes, then squeeze out.
chilli pound with the garlic ginger and onion then fry in the oil
3. then turn the trotters or the rib in this mixture to coat them on all sides.
4. Add the soy sauces, tamarind juice, dark brown sugar or plum sugar or gula malaca
5. Add salt if necessary.
6. Cover and cook gently for at least 2 hours or until the pork is tender.
7. Cover and bake in an ovenproof casserole in a moderately hot oven 160C (325F) Gas 3 for an hour or until the pork is cooked through and the sauce is bubbling.
9. Serve scattered with fresh coriander leaves or spring onions and the reserved chilli, cut into rings and rice
2. Soak the tamarind pulp in the boiling water for 10 minutes, then squeeze out.
chilli pound with the garlic ginger and onion then fry in the oil
3. then turn the trotters or the rib in this mixture to coat them on all sides.
4. Add the soy sauces, tamarind juice, dark brown sugar or plum sugar or gula malaca
5. Add salt if necessary.
6. Cover and cook gently for at least 2 hours or until the pork is tender.
7. Cover and bake in an ovenproof casserole in a moderately hot oven 160C (325F) Gas 3 for an hour or until the pork is cooked through and the sauce is bubbling.
9. Serve scattered with fresh coriander leaves or spring onions and the reserved chilli, cut into rings and rice
2 comments:
Hi ya Pearly, it has been ages since I make a mark here.
Been slacking with my blog as most of my old kawans been slacking like me. Not much motivation to blog and too much FB games too, well today I kaypoh a bit and saw your pig legs... wah make my mouth water leh... Middle of the night and on a diet (equals to half empty stomach) they sure look mouth watering .... only I don't have anything tasty to much on right now. :)
Anyway it's nice to see you do update you site. will pop in again.
Btw do take care with the high blood pressure. and you are right with the health system in Britain - it sucks.
Hey My dear Aiyah Nonya :
nice to see u here too , i just try to keep myself busy after all the bad thing happen to me last years and i think forget the pass get on with my life now .. so here I am to start my cooking and blog about my kids again , and have tiem I will drop by everyone to Kay poh too .
thank ypou so much for drop by my dear friend xxxx
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