A Chinese appetizer shared by my friend Carmen which she experienced in her trip in Guangzhou, China some time ago.
- 1 pig trotter, cut into 3 pieces
- 2 bay leaves
- 20 white peppercorns
- 3 tbsp salt
- Ice cubes
- 2-3 Chinese black vinegar (Japanese rice vinegar works too)
- 3 tbsp soy sauce
- 1 tsp Chinese chili oil
- 10 Sichan peppercorns ( or 1tbsp Thai sriracha chili sauce/ 10 drops Tabasco), adjust according to your liking of spiciness
- 1 tbsp sesame oil
- 1 tbsp sugar
- Roasted Black & white Sesame seeds
- Put the pork trotter pieces into a large pan, cover with water and add in the salt bay leaves and white peppercorn, bring to boil and keep in high heat for around just over an hour. Stir from time to time to avoid the trotter from sticking to the pan.
- Prepare the spicy sour sauce in a bowl, set aside.
- Remove the pork trotter out of the boiling water and cool down in ice cold water.
- Using a sharp knife, cut out as much skin and/or meat from the pork trotter. Discard the bones.
- Add the boneless pork trotter into the sauce, mix well, cover and chill in the fridge for a few hours. This will make the pork trotter more crunchy.
- Take out from the fridge for 30 mins before serving. Sprinkle some roasted sesame seeds if desired. Can be used as a side dish or appetizer.