Preparation
10 minutes
Cooking
1 hour 20 minutes
Difficulty
Easy
Ingredients for Pig’s Trotter Stew For 4 people
Pig’s trotter 800 gr Carrots 2 pieces Onion 1 piece White beans 1 can (about 425gr) Cornstarch 2 tablespoons (can be replaced with tapioca flour) Green onions 2 stalks Cilantro 2 stalks Chili 2 pieces Shallots 2 pieces Satay 2 tablespoons Fish sauce 2 tablespoons Cooking oil 2 tablespoons Common seasoning a little (seasoning powder/ sugar/ pepper/ salt)
How to choose fresh ingredients
How to choose fresh pork hocks
- It is advisable to choose the meat from the front hock as it is softer and sweeter, suitable for making soup.
- Choose a firm pork hock with even meat fibers, dry surface, and when pressed, the meat should be highly elastic.
- Opt for hock pieces that have a bright pink color, no unusual colors, and the cut surface should be naturally bright and dry.
- The meat should not have a foul or fishy smell, no strange spots on the meat, and should feel firm without any slimy or bruised areas.
How to choose fresh carrots
- Choose carrots that are of moderate size, not too big, elongated shape, and feel firm in your hand.
- Fresh carrots should have a deep and bright orange color, smooth skin, and the green tops should be fresh and firmly attached to the body.
- Avoid selecting carrots with wilted tops, slimy texture, soft and mushy flesh, or many bruises on the surface as these indicate old carrots that could affect health.
- Generally, larger carrots are not as tasty as smaller ones because they are older, containing more fibers and very few nutrients.
See details: How to choose good carrots
What is canned white bean? Where to buy?
- Canned white beans are rich in nutrients beneficial for health, helping to avoid bad cholesterol, treating constipation, preventing heart disease, regulating blood sugar levels,…
- Canned white beans with ingredients of white beans, water, salt,… are pre-processed, making it convenient for users in cooking while providing many nutrients.
- You can find canned white beans at convenience stores, grocery stalls, or order online on various websites.
How to choose fresh and delicious onions
- Choose onions with thin, shiny, evenly colored skin, without dark spots, and tightly embrace the bulb inside. When touched, the bulb feels dry and firm.
- Good onions usually have round, plump bulbs, with long and fresh roots indicating they are new, fresh, and sweeter than flat elongated bulbs.
- Avoid choosing bulbs with sprouts, bruised, uneven firmness, and discoloration, with dried-up roots as these onions are not fresh and may taste bitter.
Tools needed
Pressure cooker, bowl, chopsticks, spoon, basket,…
How to prepare Pork Leg Lagu
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Pre-processing the pork leg
Wash the pork leg briefly with water to remove dirt.
Boil a pot of water and add 1 teaspoon of salt; when the water is boiling vigorously, add the pork leg and blanch it for 3 minutes.
After 3 minutes, when you see the meat of the pork leg firming up, take it out, rinse it thoroughly with cold water until clean, then let it drain.
How to clean pork leg without odor
- Method 1: Before cooking, blanch the pork leg in boiling water for about 2 – 3 minutes, then rinse with cold water.
- Method 2: Use a mini gas torch set to medium mode or burn leftover newspapers, straw to lightly char the pork leg, effectively removing the stiff hairs on the surface of the pork skin. However, you should use a mini gas torch for convenience and better flame control to avoid burning the pork leg.
- Method 3: Additionally, you can use vinegar, alcohol, or lemon juice to rub on the surfaces of the pork leg and in the crevices to eliminate the fishy odor.
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Prepare other ingredients
Drain the white beans from the can, rinse with cold water to clean and remove the sliminess, then let them dry.
For the carrot, cut off the stem, peel, wash thoroughly, and then dice it into bite-sized pieces.
Cut the root off the onion, peel and wash it, then cut it in half. Soak the onion in a bowl of ice water to reduce the pungency.
Trim the roots of the herbs, discard any wilted or damaged leaves, then wash thoroughly and let them dry.
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Marinate the pork leg
Pound 2 chili peppers with 2 cloves of garlic until fine.
After cleaning and draining the pork leg, place it in a large bowl and marinate with 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and 1/2 teaspoon of pepper.
Add 2 tablespoons of fish sauce, 2 tablespoons of chili oil, and the pounded garlic and chili mixture to the pork leg. Mix well to coat the pork leg evenly with the spices.
Marinate the pork leg for 30 minutes to allow the meat to absorb the flavors.
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Stew the pork hock
Place a pot on the stove over high heat and heat 2 tablespoons of cooking oil. When the oil is lightly bubbling, add 2 crushed garlic cloves and fry until golden and fragrant.
Once the garlic turns golden and aromatic, add the marinated pork hock to stir-fry over high heat until the meat is browned, then add 3 liters of filtered water and onion to the pot. Cover, reduce to medium heat, and stew for 60 minutes.
After stewing for 60 minutes, open the pot lid, remove the onion, and add the carrots and white beans to stew for another 20 minutes.
Instructions for using a pressure cooker
You can use a pressure cooker to easily stew the Lagu pork hock and save time. If you do not have a pressure cooker, you can still cook the dish in a regular pot with a longer stewing time to ensure the pork hock is tender!
- After cooking, do not open the pot lid immediately; you must turn off the stove, release the pressure to lower it to the lowest level before opening the lid to take the food out.
See details: Instructions for using a pressure cooker correctly, durable, and safe
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Completion
Mix 2 tablespoons of cornstarch (or tapioca starch) into a bowl with 4 tablespoons of water, stir well until the starch dissolves and there are no lumps.
Gradually add the dissolved starch into the pot of braising pork leg, you can adjust the amount of starch mixture to achieve the desired thickness of the broth.
Season one last time to taste, and the dish is complete.
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Final Product
Braised Pork Leg Lagu is an easy dish to make, but it takes quite a bit of time to simmer; however, it results in an extremely delicious and appealing final product.
After 90 minutes of simmering, the meat becomes tender and juicy, with a natural sweetness and evenly absorbed seasoning, while the skin is clear and chewy.
The white beans and carrots are cooked until soft, rich, and flavorful. Lagu can be served with bread or noodles, making it delicious and suitable for family meals.
See more
Above is a guide on how to cook how to cook pork knuckle stew that is rich, delicious, and extremely simple and easy to make that anyone can do. Wishing you success with this recipe!
*Source of recipe and images shared from Facebook Duy Trang
