Foochow red rice wine residue pork trotter

Being a foochow, I am very passionate and love the local delicacies. Though not very good at cooking those dishes, from time to time I tried to learn them from my father. 

Today, I decided to improvised on one of the dishes that I have learned. This dish also happen to be one of my favourite dish as it is cooked with red rice wine residue and foochow rice wine bringing out the flavorful wine taste minus the alcohol.

Ingredients :

Pork trotter chopped into pieces  
Red wine residue   
The paste after mixing with water  

  1. 500gm pork trotter
  2. 4 garlic cloves, minced
  3. 1 tablespoon of red rice wine residue mix with 1 tablespoon of water to get the paste texture
  4. 1 tablespoon of sesame oil
  5. 1 tablespoon of light soya sauce
  6. 15gm honey rock sugar
  7. 5 tablespoon + 5 tablespoon on red rice wine
  8. 1 liter of water

Method :

  1. Blanch the pork trotter in hot boiling water for 10 minutes
  2. Remove and throw away the water
  3. Heat up 2 tablespoon of olive oil and fried the garlic till aromatic
  4. Add in the pork trotter and fried for about 2 minutes 
  5. Add in the red rice wine residue and fried for another 1 minute
  6. Add in the water + 5 tablespoon of red rice wine
  7. Bring to boil and then add in the sesame oil, light soya sauce and rock sugar
  8. Bring the fire down and braised slowly for 60 minutes while stirring occasionally to avoid sticking 
  9. Once the meat is tender, off the fire and add in the remaining red rice wine
  10. Served with rice

  


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