Wet che dauk hincho

Wet che dauk hincho

Pig trotter soup

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 pig’s trotter
2 tablespoons light soy sauce
3 onions, finely chopped
6 garlic cloves, finely chopped
1 small handful fresh coriander leaves or celery leaves, chopped

Method

  1. Wash and clean the pig’s trotter, then chop into four pieces. Rub over the soy sauce to coat.
  2. Put the pig’s trotter into a large saucepan with 1 litre water and bring to the boil, removing any scum that rises to the surface. When the trotter is tender, remove it with a slotted spoon, remove the meat, discarding the bones, and return to the soup.
  3. Add the onion and garlic to the stock and continue simmering for a further 10 minutes. Add the coriander leaves and season with salt and freshly ground black pepper, to taste. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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