How to make crispy fried salted pig’s trotters that are delicious and addictive

How to prepare Crispy Salted Pork Leg

• 1

  Prepare the pork leg

  After buying the pork leg, scrape off any remaining hair on the skin and wash it thoroughly with salted water, then dry it with a towel.

  Next, use a knife to cut along the bone at the pork leg’s joint, using the tip of the knife to separate the meat around the bone. When cutting, do it slowly and close to the bone, pulling the meat down as you go.

  Continue like this until you reach the joint of the bone, where you can cut it off. Only keep a small piece of bone at the hoof. After that, use a fork or a wooden skewer to poke the surface of the skin to allow the seasoning to penetrate better.

  How to clean the pork leg without odor:

  • For the pork leg, use a knife to scrape off the hair, then rub with salt or a mixture of lemon juice (vinegar, alcohol) to eliminate any odor, and then rinse with clean water.
  • Alternatively, you can blanch the pork leg’s hooves in boiling water for about 2 – 3 minutes, then rinse with cold water. This method will help remove the odor from the pork leg.

  

  

  

  
• 2

  Soaking the pig’s trotter

  First, prepare a basin of water about 1 liter, add 5 teaspoons of salt, 50ml of vinegar, and 100ml of soda water, and stir well until the salt dissolves.

  Next, place the pig’s trotter in the basin of water for cleaning, soak for 20 minutes, then take it out and let it drain.

  Tip: Use sugar-free soda to soak the pig’s trotter. The soda water will help the pig skin retain its crispiness longer after frying.

  

  

  
• 3

  Making the marinade sauce

  To prepare the marinade sauce, add 1 tablespoon of minced garlic, 1 tablespoon of minced shallots, 1/2 tablespoon of satay chili, 1 tablespoon of oyster sauce, 1 tablespoon of five-spice powder, 2 teaspoons of seasoning salt, and 1 teaspoon of salt into a bowl, and mix the ingredients well to combine.

  

  

  
• 4

  Marinate and wrap the pork leg

  The pork leg after being soaked in the soda water mixture should be taken out to drain completely.

  Next, hold the pork leg and turn the skin inside out to expose the meat, then apply the marinade sauce over the meat, spreading it evenly over the surface of the meat, and then turn it back.

  When applying the marinade sauce on the meat, remember to push it inside to spread the marinade evenly, so the meat will absorb the seasoning better.

  Next, use a needle and thread specifically designed for cooking to sew the end of the pork leg to keep the sauce from leaking out during frying.

  Then, use plastic wrap to wrap the pork leg, making sure to wrap the end of the pork leg tightly.

  Finally, wrap an additional layer of aluminum foil, then securely tie the two ends of the pork leg so that during steaming, the water will not seep inside.

  

  

  

  
• 5

  Steamed Pork Hocks

  To keep the temperature stable in the pot, add water to the pot, place the steaming rack in, and heat over medium heat for about 5 – 7 minutes.

  When the water in the pot starts to boil, open the lid, lower the heat, and place the well-wrapped pork hock on the steaming rack. Cover the lid again and steam over medium-low heat for about 45 minutes.

  After about 45 minutes, take the pork hock out to a baking tray, remove the aluminum foil and plastic wrap. Let the pork hock cool in a ventilated area to dry, so that when frying, the skin will be crispier.

  

  

  
• 6

  Fry the Pork Hocks

  Place a pot on the stove and add 200ml of cooking oil to heat. When the oil is hot, drop the pork hocks in to fry, cover the lid, and fry over medium heat.

  After about 10 minutes, turn the pork hock to the other side and fry for another 10 minutes, then remove and let it drain.

  Note: Since pork hocks are quite large, you need to use a pot for frying, ensuring that the pork hocks are submerged in oil for a crispy texture.

  Next, increase the heat, wait for the oil to boil again, then lower to medium heat and fry the pork hocks again for about 10 – 15 minutes, remembering to turn both sides evenly.

  Finally, when the pork hocks are cooked through and the skin is golden and crispy, turn off the heat, remove them, and let them drain.

  Tip: Frying the pork hocks twice will ensure even cooking and a crispier skin.

  

  

  

  
• 7

  Final Product

  The pork leg is fragrant, with a golden skin that looks extremely appetizing. When you cut the pork leg, you will see that the meat inside retains its moisture, tenderness, and does not dry out.

  The meat is marinated with a strong flavor and has a light aroma of five-spice powder. The crispy skin makes a crackling sound when chewed, making you want to keep eating. You can serve the pork leg with kimchi and fresh vegetables to enhance the flavor of the dish!