Unlike the Northern imitation civet which has a slightly sour taste and dark yellow color or the Central imitation civet which has a sweet taste, the Western imitation civet has a greasy aroma from the chao.
Ingredient
(8)
- 1 kg pork trotters
- 2 lemongrass branches
- 2 chili peppers
- 4 dried onions
- 4 cloves of garlic
- 1 fresh coconut for juice
- Spices: Chao, soy sauce, satay, salt, sugar, seasoning powder, five spice, cashew oil
- Roasted peanuts (optional)
Making
- Shave the pork leg clean, burn it with straw or use a torch to brown it and turn it dark brown. Scrape off all the ash, wash, cut into bite-sized pieces.
- Finely chop onion, garlic, chili, and lemongrass. Take 80 grams of soy sauce and spread evenly, blend 2 tablespoons.
- Marinate the pork leg with soy sauce, stir-fry with 1 tablespoon satay, 1/2 tablespoon sugar, 1/2 tablespoon cashew oil, 1 teaspoon salt, 1/2 teaspoon seasoning powder, 1/2 teaspoon five-spice coffee with 1/2 of minced onion, garlic, lemongrass, and chili. Mix well and marinate for 30 minutes to absorb flavors.
- Fry the remaining onions, garlic, and lemongrass. Add the marinated pork trotters and stir until firm.
- Then, add fresh coconut water to cover the surface and simmer over low-medium heat. Tasting spices to taste. When the pork trotters reach the desired softness and the water is smooth, turn off the stove, scoop out more roasted peanuts, and enjoy hot with bread, vermicelli or white rice.
- Finished product requirements: Pork trotters are soft but still retain the crunchiness, have a harmonious salty, sweet and fatty taste, and have a seductive aroma from the chao.
Attention:
- You should choose to buy pig’s feet first, it will taste better because it has more muscles and tendons, and the meat is firm.
- Depending on your taste, adjust the sweetness and saltiness accordingly.
- This dish should be eaten hot to retain the full flavor and charm of the chao.