Braised Pork trotters/leg

This is Kai's favourite dish. Mom makes this whenever Kai is in town because she knows how much Kai appreciate this fatty, sinful dish. It is such a simple dish to prepare, yet looks and taste so luxurious, fit for a king. There are variants to this dish. The Cantonese community cooks this dish with sweetened black vinegar and tons of ginger. It is a confinement dish which is suppose to cleanse and purge the impurities from the body after birth.

Mom's braise pork trotters is more a Hakka dish. There's no vinegar involved and it taste more savoury than the Cantonese version. She loves to add a dash of home-made rice wine before serving and OHHHHHH, so wonderful, sinfully delicious. I always forget to take a photo when mom cooks this dish and so now, i'm left with no photos to show on my blog.

Ingredients:
1-2 tbps cooking oil
1 clove garlic, minced
1 pork leg / pork trotters
Shitake mushroom (soak in water till soft)
2-3 tbps light soya sauce
2-3 tbps dark soya sauce
4-5 tbps water
3-4 whole garlics
1 whole chilli
2 tbps rice wine
2 tbps sherry/port wine

Method:
heat up a wok or deep pot and fry the minced garlic with oil. Add in the pork trotters and fry on both sides till slightly brown.

Add in light soya sauce, dark soya sauce and water and let simmer for a while. Add in whole garlics, chilli, mushroom and continue frying. Transfer the whole thing into a pressure cooker and pressure cook for 30 minutes.

Before serving, add in rice wine and port wine. Adjust flavouring to taste. Serve with warm white jasmine rice.