Stew Pork Leg with coriander powder

This Nyonya dish is called Babi Chin. The pork leg is stewed with coriander powder and fried soya bean paste. This dish is adapted from “Cooking for the President” by Wee Eng Hwa.

The recipe can be found here. 

Ingredients

• 1.5kg front pork leg trotters
• 3 tbsp light soya sauce
• 1.5 tsp thick dark soya sauce
• 120ml olive oil
• 160g small red onions, peel, cut and pound finely
• 60g light brown soya bean paste
• 4 tbsp coriander seeds (I use 3 tbsp of coriander powder)
• 1 tbsp white pepper
• 1tsp salt
• Optional: I added 1 tbsp brown sugar

Method
1) Ask the butcher to cut the pork trotters into big chunks.

2) Remove blood water by adding pork trotter into a pot of boiling water. When scum appears, drain and rinse the trotters.

3) Season the trotters with light and dark soya sauces for 1 hour.

4) Heat up the oil in a wok and fry the onions and garlic till light golden brown and aromatic.

5) Add soybean paste and fry over low heat for 5 minutes until very fragrant.

6) Add pork trotters and its seasoning, and fry till semi dry, taking care not to burn.

7) Add coriander powder and pepper, and fry few seconds. Add water and salt bring to boil and turn off heat.

8) Pour all ingredients into a pot. Simmer until the pork is just tender but remains elastic.

9) If the sauce is thin and lacks body, remove the pork trotters and boil over high heat till concentrated.