Braised Pig Trotters with Fatt Choy, Dried Mushrooms and Oysters


A “must have” traditional dish served to my family during Lunar New Year.

Symbolism of the key ingredients:

Fatt Choy (Black Moss) symbolizing wealth

Shiitake Mushrooms symbolizing longevity and seizing opportunities

Oysters – receptivity to good fortune and all things good


Four Key Ingredients for this dish

One large fresh pig trotters (chopped)

Fatt Choy (Black Moss)

Dried Shiitake Mushrooms

Dried Japanese Oysters


Blanch the pig trotters to remove scums.

Washed under tap water, drain and set aside.

Click for the detailed method of preparation.

A delectable dish.


A closer look at the dish. Full of goodness with collagen from the braised pig trotters.


For more Chinese New Year dishes, check out here.

Roasted Pork Knuckle

An appropriate dish served for Christmas and the New Year.



1 large fresh Pig Trotter

1 can beer (I used Carlsberg)

Lawry’s Seasoned Salt

Apple Vinegar

Chinese cooking wine (Hua Tiao Chiew)

Five spice powder


Bring a sauce pot of water to a boil and place the pig trotter into the boiling water.

Bring it to boil again and simmer for about 20 minutes.

Leave it to cool in a colander and refrigerate without covering for about 6 hours.

Preheat oven to 220 degrees C.

Spread some Chinese cooking wine over the entire knuckle.

Next rub the knuckle with vinegar.

Prick the pork knuckle  like you would do for your “Sio Bak”.

Rub the skin with Lawry’s Seasoned Salt and generous amount of Five Spice Powder.

Place the pork knuckle into a baking tray and into the oven.

Pour some beer over the pig trotter and roast for one hour.

At half an hour of roasting continue to add more beer over the knuckle to moist the meat.

Approximate roasting 2 hours, depending on the thickness of the pork.

Reduce to 180 degrees C, place the pork knuckle on the grill for 15 minutes each side to crackle.

I could hear the crackling sound from the oven.

Check from time to time to ensure the skin is not over burnt.

This is the end result of the Pork Hock.

Leave the Pork Knuckle to cool before slicing.

First attempt, I am impressed with the juiciness of the meat and the crispiness of the skin.

Served this sliced Pork Knuckle with baked potatoes, cherry tomatoes and boiled broccoli as garnishes.

View from another angle.



“Can I have a piece to try?”

Pet Zell waiting for his “fair share”.

Yum Yum Dec 2 14


Cooking with beer can offer a whole range of flavours, rich caramel-like flavours.

One of the most effective ways to cook with beer is to use it as a tenderizing marinade caused beer contains enzymes that help break down tough fibres in the meat and making it more tender and flavourful simultaneously.


Here’s how to prepared Braised Pig Trotters.

Click for details.

Braised Pig Trotters



I don’t need a pressure cooker to prepare Braised Pig Trotters.

Through the braising process, the connective tissues of the pig trotters are softened so much that it simply falls apart.

Collagen makes up connective tissue like tendons and ligaments  helped  joint health.

Gelatin is another substance found in the tissue of animals where it is very concentration in pigs and also the most easily digested forms of protein obtainable.


1 large Pig Trotter

(do not cut the Pig Trotter into small pieces)

The size of the big piece of trotter is about 7 to 8 inches in length.

Just fits nicely into a large sauce pan.

Few stalks of spring onions

1 tablespoon of Szechuan Peppercorns

2 pieces of Star Anise

4 pieces of dried red chillies (soaked)

Slices of young ginger roots

5 tablespoons of Superior Dark Soy Sauce

2 tablespoons of Superior Light Soy Sauce

1 tablespoon of Coarse Sugar

1 tablespoon of Chinese cooking wine (Hua Tiao Chiew)

Water sufficient to cover  three quarter portion of the pig trotter.


Wash trotters and clean well. Bring half a pot of water to a boil.

Put in trotter and parboiled for 3-4 minutes.


In a large sauce pan, fry the condiments and place the parboiled pig trotter together.

Pour the sauces ensuring that the pig trotter is well coated with the black sauce.

Once the gravy comes to a boil, reduce the fire to medium low and leave the pig trotter to slowly simmer for one and half hours.

Turning the sides of the pig trotters every 20 minutes.

Check on the water level of the gravy and add more water if required.

Within twenty minutes, the braised pig trotter should look similar to the photo below.

2014-08-11-10-42-31_decoCheck the doneness of the meat, continue to simmer over low fire for another 15 minutes

before turning off the fire.

This is how the braised pig trotters should look like. Almost drop off from the skin by itself.

Side view of the Braised Pig Trotter

The pig trotter well braised. Soft and simply melts in your mouth.

With the right techniques, even the toughest cuts of meat will fall off the bone. Leaving the pig trotter with tender and juicy meat.

Cooking in moist heat such as braising with both heat and moisture are effective ways of reducing connective tissues to gelatinous goodness that slides off the bone.


Remember to cook until the trotter turned  golden brown and soft, then allow to cool before removing them from the pot.

Use a large knife to cut through the pig trotter while still warm into small pieces so everything starts to congeal together and transfer to a serving plate.

When done the meat comes away easily from the bones.


Serve warm.




Traditional Teochew Jellied Pig Trotters

Traditional Teochew Jellied Pig Trotters


It’s a traditional Teochew dish also a delicacy involving tedious labour and homemade.
Several hours of boiling methods and simmering for at least 4 hours to bring out the gelatin from the trotters. The gravy from the trotters are refrigerated where its then jellied and extracted meat are push into the mould and again refrigerate overnight until firm.
Jellied Pig’s Trotters are served chilled.
Garnished with Chinese celery and most importantly homemade chilli sauce with a combination of both spicy and sour.


1 large pig trotters
3 tablespoons of minced garlic
2 tablespoon of Chinese cooking wine
3 tablespoons of Premium Oyster Sauce
2 tablespoons of Superior Dark Soy Sauce
1 teaspoon of sesame oil
5 bowls of water


Cut the pig trotters into medium sizes. I normally arranged for the butcher to do the cutting.
Drain and put them in a large stockpot.
Add sufficient water to completely cover and bring to a quick boil over high heat.
Boil the pig trotters for 5 minutes and skimmed off he scums and impurities.
Drain and rinse them in running tap water a few times.
Heat wok, fry minced garlic until fragrant.
Return the pig trotters into the saucepan and add seasonings such as oyster sauce, dark soy sauce, sesame oil and cooking wine.
Add sufficient water to cover all the pieces of pig trotters and bring to a boil.
Reduce the heat to low and partially cover the saucepan lid and simmer for 3 to 4 hours.
Check and add more water when needed.
Lift out the trotters and meat with a pairs of tongs or chopsticks and transfer the meat to the chopping board.
Collect all the meat and discard the bones.
Chop the meat into pieces and set aside.
Pour the gravy or stock into a rectangular container and collect the any leftover meats on a metal sieve.
Refrigerate the container.

When the jelly is half set, scatter the diced meat by pushing them gently into the jelly.
Cover the container and refrigerator overnight until firm.
To serve, cut into square bite sizes and garnish with Chinese celery as an appetizer.
Note this appetizer has to be served cold.

A homemade chilli sauce will be served together. This sauce has a combination of both spicy and sour and goes well with this dish.

Marinated Pig Shank or Foshan

Marinated Pig Shank or Foshan

Click for my review for this special dish:

Having tasted this dish at almost each of our visit to Imperial Treasure Nan Bei Restaurant, I decided to prepare my very own Marinated Pig Shank.

I discovered the Step by Step preparation guidelines of this dish through goggle search.

Kudos must be given to the owner of this recipe and thank you for sharing.

I have followed the method of preparation very closely and admitted that it is a tedious process but “I loved what I do” and “my passion for cooking” has not stopped me from trying.


1 pork knuckle, skin; bones intact and cleaned
3 star anises
1 teaspoon of sea salt (or more, up to you)
white pepper
1 teaspoon Sichuan peppercorn, grounded or 1/2 t 5 spice powder
Chinese Cooking Wine Hua Tiao Chiew

*Since our butchers sell the knuckle with the trotters, you can remove the trotters from the knee joint but boil it together with the knuckle until the trotters are tender, then chop the trotters into small pieces and season with sea salt and Hao Tiao Chiew for drunken trotters.

1. Put the knuckles (and trotters if making them into drunken trotters) into a pot of boiling water (enough to cover) with the star anise and let it boil gently for 1/2 hour.
2. Throw away the water and the star anise in which the knuckles were boiled and add fresh water, enough to cover. Boil gently for one to one and a half hour, depending on the knuckle. How do you tell? Well, this is where experience comes in. Test by poking the skin with a chopstick. It should be soft but not mushy. Remember that upon chilling, the skin will firm up. Too hard and the skin will be hard when it’s chilled. Too soft and the skin’ll cut when you tie the knuckles.

3. Remove knuckles from the water (you can save it as stock) and let them cool slightly. Use a sharp knife to cut knuckle down one side (keep the other in a pot, covered) and remove the bone. Now cut the de-boned knuckle into half lengthwise and put into a large bowl or plate.

4. Season the knuckle halves with 1/2 teaspoon sea salt, 2 tablespoons of Hua Tiao Chiew, some pepper and either 5 spice powder or Sichuan peppercorns, rubbing in well with your hands. Adjust the seasoning amounts according to the size of the knuckle and your taste. Work quickly because the knuckle must still be warm when you wrap it or it won’t stick together well. Sprinkle more wine over if like.

5. Put the knuckle on a piece of plastic, invert the halves so that the thinner part of half will have the thicker part of the other on top of it. Got it? Wrap the knuckle by rolling it in the plastic sheet. Fold the plastic on one end loosely to close, giving about 1 cm space and start tying the knuckle, pulling on tautly as you go down the length of the knuckle. The knuckle will lengthen because you are pressing it tight. If you don’t tie tautly enough, the meat will break up when you cut it. Close the other end of the plastic sheet by folding over like you did the other side and tie tightly. A good tied knuckle should be even in thickness.

6. Repeat with the other knuckle and put into freezer until ready to serve. Cut into thin slices to serve. Serve with Chinese black vinegar or other dips.

I was very glad that my first attempt was successful.

Teochew Jellied Pig’s Trotters

Teochew Jellied Pig's Trotters


1 medium size pig trotter
4 tablespoons of Superior Dark Soya Sauce
3 tablespoons of minced garlic
2 teaspoons of Five Spice Powder
Few stalks of Chinese Celery Leaves


In a large pot add water and bring to a rapid boil over high heat.
When water has boiled soak the pig trotter into the pot so as to skim off the scums and impurities.
Drain and rinse in cold water a couple of times.
Heat a non stick pot and add minced garlic and fry till fragrant.
Add the pig trotter followed by five spice powder and the superior dark soya sauce.
Ensure that the pig trotter is well coated with the sauce.
Add sufficient water to cover the pig trotters and bring to boil again.
Reduce the heat to medium heat and partially covered with a lid and simmer for about two to two and half hours.
Checking on the gravy level and add more water if needed.
Lift out the pig trotter and meat and transfer to cutting board.
Collect the meat and discard the bones.
Chop the meat into piece and set aside.
Pour the gravy through a strainer lined with cheesecloth into a bowl.
Let cool and skim off any fats.
Carefully pour the gravy into a rectangular container and refrigerate.
When the jelly is half set, scatter the diced meat on the surface and push them gently into the jelly.
Cover and refrigerate overnight or until firm.

As Appetizer, cut into bite size pieces and serve with cut Chinese celery leaves.


Most importantly, a great chilli sauce is necessary to complement this Appetizer.

Braised Pig Trotter

Braised Pig Trotter


1 large pig trotter (cleaned and cut into serving pieces)
8 cloves of garlic, lightly crushed
4 cloves of garlic (whole)
1 cinnamon stick
1 star anise


Half cup of Superior Light Soy Sauce
2 tablespoons of Superior Dark Soy Sauce
1 Tablespoon of Chee Seng 100% Pure Sesame Seed Oil
1 teaspoon of coarse sugar


Clean the pig trotter, scrap off hair from skin
Cut pig trotter into individual pieces or chop into lengths of 2 inches
Blanch pig trotter with hot water, skim any scum from the surface.
Fry garlic till fragrant.
Add trotter pieces and fry for 5 minutes.
Stir in the seasoning followed by cinnamon stick, star anise and whole garlic cloves.
Pour water sufficient enough to cover the trotter.
Bring to boil then cover the pot and simmer over low heat until the meat is soft and tender.

Black Beans Soup with Pig Trotter

Black Beans Soup with Pig Trotters


1 large pig trotter

1 small packet of black beans

12 pieces of dried chestnuts (soaked in warm water)

2 cloves garlic

Few slices of ginger

Three quarter earthen pot of water

1 teaspoon of sea salt

1 tablespoon of Superior Light Soy Sauce


Clean the pig trotter, scrap off hair from skin.

Cut pig trotter into individual pieces or chop into lengths of 2 inches

Blanch pig trotter with hot water, skim any scum from the surface.


Wash and soak black beans in hot water for an hour.

Fill the earthen pot with three quarter full of hot water, garlic, ginger, black beans and boiled chestnuts.

Let it boil on high for 15 minutes.

Add chopped pig trotter fully immersed in the water, boil on high for another 20 minutes.

Remove foam after boiling, lower heat to medium for another 20 minutes.

Stew till leg’s skin gets very soft.

Add one more bowl of hot water, coarse salt, superior light soy sauce and stew for another 40 minutes till leg meat gets tender.

Turn off heat when done.

Reheat the soup before serving.

Its best to serve this soup while hot.


You can test readiness by sticking in the fork. If the for comes out easily, it’s done.

Preparation time may differ depending on the size of the pork leg.

Black bean soup has medicinal values.

The Chinese prepare black bean soup with pork ribs or pig trotters.