Braised Pork Trotter With Mushrooms & Chestnut
Discover amazing with Instant Pot:
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
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Ingredients
Ingredients A
- 1 pc Whole Pork Trotter (~1.3 kg)
- 30 g Dried Mushrooms
Ingredients B
- 100 g Whole Garlic
- 5 g Cinnamon Sticks
- 30 g Lengkuas (Blue ginger)
- 5 g star anise
- 2 pcs Bay leaves
Ingredients C
- 150 ml Light Soya Sauce
- 50 ml Dark Soya Sauce
- 30 g Brown Sugar
- 2 tsp Chicken Seasoning Powder
- 800 ml Water
- 3 tbsp Rice Wine
Thickener
- 1 tbsp Corn flour
- 2 tbsp Water
Ingredients D
- 100 g Ready-to-eat chestnuts
Ingredients
Ingredients A
Ingredients B
Ingredients C
Thickener
Ingredients D
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Instructions
- Soak dried mushrooms in water until soft, trim of the stalks. Bring a pot of water to boil , blanch pork trotter for 15 mins, Wash & drain. Rub the skin with 2 tbsp of dark soya sauce, set aside.
- Heat 2 tbsp oil in Instant Pot using the Saute function. Saute B until fragrant, add in C , put in A.
- Secure the lid and select Meat/Stew on More. Natural Release pressure when done cooking.
- Open the lid and thicken the sauce with 1 tbsp cornflour mixed with 2 tbsp water. Bring to a boil until thick. Add in chestnuts.
- Serve with rice.