These piquant pig's trotters are wonderfully succulent - a pleasingly Oriental combination of sweet and sour, hot and aromatic.
Serves about 8
1. Heat the oil over a medium-high heat in a large, heavy-bottomed saucepan. Brown the trotters and knuckle of pork, turning to ensure they are evenly browned all over.
2. Break off one 'thumb' of ginger; peel it and slice it thinly. Peel the rest and grate it. Peel the garlic and crush 2-3 of the cloves; finely slice the remaining one.
3. Add the ginger and garlic to the meat and stir everything together. Next, add the apple juice, soy sauce, cider vinegar, sugar and enough water just to cover.
4. Finally, add the whole red chillies and a few grinds of black pepper, bring to the boil and then lower the heat and cook uncovered on a low simmer for 1-1.5 hrs. The trotters should be really tender and the sweet-and-sour sauce nicely reduced. Taste and adjust seasoning if necessary. Serve with fine noodles and wilted greens.
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