Deep fried pig trotters or knuckles served with a soy-vinegar dip. Crunchy on the outside, and moist on the inside.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
For Dipping sauce:
- 1 whole pork leg
- 1 cup vinegar
- 1 can (12 ounces) 7-up or Sprite
- 6 cups + ¼ cup water
- 1 head garlic, peeled and minced
- 1 tablespoon peppercorns
- 3 bay leaves
- ⅓ cup salt
- 5 cups oil
- 2 tbsp fish sauce
- 2 tbsp flour
- 1 cup vinegar
- ¼ cup soy sauce
- 2 shallots, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 Thai chili peppers, peeled and minced
- Salt and pepper to taste
1.With a knife, scrape any stray hairs on the pork leg and trim off the nails.
2. In a large pot over medium heat, combine pork leg, vinegar, 7-up, 6 cups water, garlic, peppercorns, bay leaves, and salt. Bring to a boil, skimming scum that may accumulate on top.
3. Lower the heat, cover, and then simmer for about 1-½ to 2 hrs or until meat is tender but not falling apart. If the meat is drying before it is fully cooked, add more water in 1 cup increments.
4. Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to dry, uncovered, in the refrigerator for atleast 12 hours or overnight. Before frying, rub the outside skin with fish sauce and lightly sprinkle with flour.
5. In a large pot over medium heat, heat about 4 to 5 cups of oil (enough to cover the pork leg during deep frying). Gently add pork leg and deep fry, turning as needed, until golden.
6. Turn off heat and carefully pour the remaining ¼ cup of the water on the pork (this will further crisp the skin). Remove pork from pan and drain on a wire rack set over a baking sheet. Serve hot with dipping sauce.
1. In a small bowl, combine vinegar, soy sauce, shallots, garlic, chili peppers, and salt and pepper to taste. Stir well.
This recipe is the one we used for our Feasibility Studies :>
Hope you’ll like it!