Slow-Cooked Stuffed Pig’s Trotter from Traditional Recipes of Laos by Phia Sing

Name: Slow-Cooked Stuffed Pig’s Trotter from Traditional Recipes of Laos by Phia Sing
Ingredients: red chilli peppers, soaked in water until soft, these two ingredients to be pounded finely together; 5 (small) shallots, these two ingredients to be pounded finely together; 3 pieces of crisp-fried pork skin—pound finely, after removing the fat; 1 pig’s trotter (use a hind trotter)—scrape off the hair, cut off the nails and carefully pull out the bones down to the nail ends, wash thoroughly and rub with salt and ground black pepper; fresh pork fat (1 tbsp); salt, fish sauce and ground black pepper; half a fully ripe coconut—grate the meat and make as much as you can of the first extraction of coconut milk and 1 glass beakerful (½ pint) of the second; 2 sprigs of coriander, chopped; 1 handful of roasted peanuts; half an onion, sliced thinly crossways and chopped; 3 (small) heads of garlic, the cloves separated and peeled; 1 handful of (small) shallots, peeled

app.ckbk.com

Method Put together in a small bowl all the prepared ingredients (from the red chilli peppers down to the peanuts). Sprinkle over them some ground black pepper, salt and fish sauce, and mix thoroug...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Mixing bowl
Butcher's twine
Pot
Stove

Ingredients

red chilli peppers, soaked in water until soft, these two ingredients to be pounded finely together
5 (small) shallots, these two ingredients to be pounded finely together
3 pieces of crisp-fried pork skin—pound finely, after removing the fat
1 pig’s trotter (use a hind trotter)—scrape off the hair, cut off the nails and carefully pull out the bones down to the nail ends, wash thoroughly and rub with salt and ground black pepper
fresh pork fat (1 tbsp)
salt, fish sauce and ground black pepper
half a fully ripe coconut—grate the meat and make as much as you can of the first extraction of coconut milk and 1 glass beakerful (½ pint) of the second
2 sprigs of coriander, chopped
1 handful of roasted peanuts
half an onion, sliced thinly crossways and chopped
3 (small) heads of garlic, the cloves separated and peeled
1 handful of (small) shallots, peeled