pigs trotters,

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

[list=recipeInstructions]
[*]Blanch the trotters in boiling water for 2 minutes, remove and set aside.

[*]Heat the oil in a large pot to 140 degrees C. Add the sugar and rock sugar; stir until the mixture turns light brown.

[*]Add the hot chilli paste and stir for 1 minute. Add the ginger, star anise, cinnamon and stir-fry until fragrant.

[*]Add the five spice powder, salt, spring onion and chicken stock granules and stir well. Then add the pork stock and bring to the boil.

[*]Add the trotters to the pot and bring to the boil over medium heat. Turn the heat down to low. Cover the pot and simmer for 80 minutes or until the skin becomes soft an tender. During the cooking time, turn the trotters occasionally so they don't stick to the pot.

[*]Turn off the heat and keep the trotters in the sauce for an additional 15 minutes to allow the flavours to permeate. Transfer to as serving dish and pour the sauce on top.

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Serves: 4 

• 500g pig's trotters, cleaned, rinsed and halved lengthways
  
  
• 4 tablespoons vegetable oil
  
  
• sugar to taste
  
  
• 20g rock sugar
  
  
• 2 teaspoons hot chilli paste
  
  
• 1 (2.5cm) piece fresh ginger, thinly sliced
  
  
• 1 whole star anise
  
  
• once tasted you will never forget,and will thank me for this.i promise.
  
  

• 1 (10cm) stick cinnamon
  
  
• 1/4 teaspoon Chinese five spice powder
  
  
• 3/4 teaspoon salt
  
  
• 1 spring onion, tied into a knot
  
  
• 1/2 teaspoon chicken stock granules
  
  
• 500ml pork stock
  
  

Sorry Frank still don't fancy them lol

Hia

Not had pigs trotters or tripe since I was a kid

tripe and chips with picalilli.

pigs tails and beans. 

Never been a lover of pigs trotters but used to like cow heel, mum used to make something with it with Barley, carrots and not sure what else, was really good but used to make your lips stick together think it might have been an early version of super glue