Roast Pork Trotters Recipe – Fusion of French, German and Malaysian Cooking!

I was actually trying to make roast pork trotters that is tender in the inside but have crispy skin outside. I need to roast it for quite long in the oven in order to do that but my kids are getting hungry so I did not manage to get the result that I want. Anyway it was a good try and the pork trotter was quite tender, including the skins too. I guess if I fry the pork trotters, it will be easier to get a crispy skin, but then the hot oil will splatter all over my kitchen if I fried the wet port trotters. Therefore, I have to use an oven to roast it instead.

Ingredients
Pork Trotter, ½

Marinade
Five spice powder, 1 teaspoon
Light Soya sauce, 2 table spoons
Bouquet garni (French for garnished bouquet), 1 pc (consist of parsley, thyme, celery and 1 bay leaf) (managed to get fresh thyme at Tesco)
Pepper, ½ teaspoon
Salt to taste Sugar, 1 teaspoon
Corn Flour, 2 teaspoon
Lemon Juice from1/2 lemon
Marinade the pork trotter and put aside for around 30minute.

Use a pressure cooker to cook the pork trotters so that will be very tender. Throw away the bouquet garni but keep the celery. Put the gravy and celery in a blender. Blend until fine. Put the gravy aside. Then arrange the pork trotter on the roasting rack. Pat the skin dry and rub some salt on it. Roast in oven at 180 Deg C for one and a half hour. Pour the gravy over the pork trotter and serve.

Related Post 1) http://peteformation.blogspot.com/2009/07/my-second-attempt-at-making-crispy.html 2) http://peteformation.blogspot.com/2009/07/authentic-malaysian-chinese-barbecued.html