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Pork Trotters with Chu Hou Sauce


Pork Trotters with Chu Hou Sauce
1 pound pork trotters (feet), scalded, all hairs removed, and chopped into two- to three-inch pieces
3 Tablespoons vegetable oil
8 slices fresh ginger, each one smashed
3 cloves fresh garlic, peel discarded, then slivered
2 shallots, peeled, then grated
1 teaspoon freshly grated black pepper
½ teaspoon whole peppercorns, smashed with the side of the cleaver
1 scallion, angle sliced, green and white parts separated
½ carrot, peeled and grated
2 Tablespoons Shao Xing rice wine
1 Tablespoon chu hou sauce (some is sold as chee hou, che hau, or chu hu sauce)
2 Tablespoons brown rock sugar, smashed
½ teaspoon coarse salt
2 Tablespoons sesame oil
1. Blanch pork trotter pieces in boiling water for two minutes, then drain and set them aside.
2. Heat wok or large pan, add the oil, then add the ginger, garlic, shallot, and white scallion pieces and stir for one minute then add the grated pepper, and stir for another minute before adding the smashed peppercorns.
3. Now add the pork trotter pieces, the grated carrot, rice wine, and the chu hou sauce and stir well. Then add the rock sugar and the salt and cover simmering this for one hour.
4. Next add the recommended salt amount or more to taste, and put everything into a preheated bowl, add the green scallion pieces, and serve.

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