Crispy Pork Trotter With Pineapple Sauce

A Chinese New Year classic, the crispy and succulent pork trotter is accompanied with a sweet and tangy pineapple sauce. This recipe has been simplified so you can enjoy the juicy pork with lesser effort.

Recipe by

Brian Wong

Serves 12 persons

Prep time 30 minutes

Cook time 1 hour 30 minutes

Pineapple Sauce

  • 1kg pineapple, peeled and core removed
  • 30g lemongrass
  • 5g bird’s eye chilli
  • 10g ginger flower
  • 200g orange juice
  • 60g garlic, minced
  • 5g turmeric powder
  • 12g chicken flavour seasoning
  • 30g fish sauce
  • 60g fine sugar

» Cut pineapple into chunks and place in food processor to blend. Set aside.

» In another food processor, blend the lemongrass, bird’s eye chilli and ginger flower.

» In a heated wok, stir fry the blended lemongrass mixture until it reaches an aromatic fragrance.

» Add orange juice, blended pineapple and garlic, cook until a paste-like texture is achieved.

» Add turmeric powder, chicken flavour seasoning, fish sauce and fine sugar, stir until everything is well-mixed. Set aside.

Crispy Pork Trotter

  • 2kg pork trotter
  • 2 knobs of ginger, sliced
  • 3 bay leaves
  • 2 cinnamon sticks
  • 4 pieces of liquorice
  • 3g Sichuan pepper
  • 2g star anise
  • 1 Chinese cardamom
  • 2g fennel seeds
  • 3g dried chillies
  • 30g Chinese wine
  • 30g dark soy sauce
  • 10g sugar
  • 5g salt

» In a pot, place the pork trotter and fill the pot with water — until it covers the pork trotter.

» Add ginger slices into the pot and allow it to soak for three minutes. This is to get rid of the gamey flavour from the pork.

» Remove the pork trotter and wash it thoroughly.

» In a different pot, place the cleaned pork trotter and fill it with water — until it covers the pork trotter. Add the remaining ingredients and bring it to a boil.

» Once the water is boiling, turn the fire down and slow cook it for 45 minutes.

» Remove the cooked pork trotter, drain then leave it out for the skin to dry.

» In a wok, heat the oil to 160ºC and deep-fry the pork trotter until a crisp skin is achieved.

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