Pork trotters and peanuts braised with first brew soya sauce

Wine: 2009 Osmose Gigondas AOC, Rhone Valley, France

Serves 4
Prep time 10 minutes
Cook time 30 minutes

700-900g pork trotters (about 2 pieces), chopped into 1½ inch chunks
3 tbsp olive oil
pinch salt and pepper
10 dried chillies, pre-soaked in warm water
1 bulb garlic, smashed whole with skin on
50g ginger, roughly sliced
40g blue ginger, roughly sliced
½ cup kecap manis
2 tbsp first brew light soya sauce
2 cinnamon sticks
8 cloves
3 star anise
2 tbsp black peppercorns, lightly roasted and put it in a spice bag
80g rock sugar
1 can braised peanuts
1 bottle Osmose Gigondas AOC or any other Grenache
1.2 litres water
salt and pepper to taste

garnish

1packet tau kwa, cut to bite size
20g Chinese celery, chopped
5 quail eggs, hard-boiled
20g watercress leaves

• Bring a pot of salted water to a boil. Blanch the pork trotter chunks for 1 minute or until scum floats in the water. Remove the scum and drain off the excess water. Soak in ice water for 1-2 minutes and remove off the excess scum, drain and pat dry.
• Oil the pork trotters with 1 tbsp of olive oil, and lightly season with salt and pepper.
• Heat up a non-stick pan with 2 tbsp of olive oil, pan sear the pork trotters until golden brown.
• With the pork still in the pan, add dried chilli, ginger, blue ginger, and garlic. Fry till fragrant.
• Season with kecap manis and light soy sauce then add the spices, sugar and peanuts. Continue to fry it until fragrant.
• Pour in the red wine and simmer to boil.
• Add water and bring to a boil, then turn to low heat (about 2-3 minutes) and transfer the mixture to a pressure cooker. Lock up the pressure cooker as directed and cook for 20 minutes over high heat.
• After 20 minutes, turn off the heat and release off the pressure. Add tau kwa, cooked quail eggs and Chinese celery and mix well.
• Garnish with watercress leaves and serve with white rice.

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