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Ingredients
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Pig trotter (chopped into pieces) -
1.5 kilograms
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Pineapple - 20 pieces (in bite size)
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Garlic - 3 cloves
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shallots (chopped) - 3 pieces
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Tomato sauce - tablespoons
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Chili sauce- 4 tablespoons
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cooking oil - 1 tablespoon
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salt to taste
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Water 800 ml
Method
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Scald pig trotter in boiling
water, dish out and rinse well then set aside.
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Heat cooking oil in wok, stir-fry
garlic and shallots to fragrant. Add trotter in and stir-fry
until trotter skin turn light brown.
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Add water into dish, bring to boil
then turn to low heat for 40 minutes until trotter become
tender.
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Add pineapple and season dish with
tomato sauce, chili sauce and simmer for another 10 minutes.
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