Pig trotters are braised in Nyonya-style aromatic and umami-rich sauce is one of Nyonya/Peranakan popular dishes you can easily make at home using a pressure cooker, slow cooker, or on the stove.
Have the butcher to cut the trotters and hocks into smaller pieces if possible. The trotters I bought are usually pre-cut
Put shallots and garlic in a food processor and process into a paste
Bring a large pot of water to a boil. Add the trotters and hocks and boil for about 5 minutes. You will see some scums rising. Discard those. Drain off all the water and rinse the trotters and hocks with clean water to get rid of scums
Mix seedless tamarind blocks with 400 ml of warm water to soften
If cooking on the stove:
Use a large heavy-bottom pot or wok.When it's hot, add the cooking oil and the paste you grind earlier. Saute until fragrant, about 3 minutes or so. Add the pig trotter, tamarind juice and the rest of the seasonings. Top up with more water to just barely cover everything. Stir to combine everything
Bring to a boil and the lower the heat and cover to let them simmer for 2 hours or longer until the trotters are tender (but not falling apart). 20 minutes before end of cooking time, stir in the bamboo shoots and cook until they are tender
Have a taste and adjust seasonings to your preference. It should be savory, sweet, with a hint of tartness, just a hint!
If cooking with Instant Pot pressure cooker:
If using Instant Pot pressure cooker, press saute. When it's hot, add the cooking oil and the paste you grind earlier. Saute until fragrant, about 3 minutes or so. Add the pig trotter, tamarind juice and the rest of the seasonings. Stir to combine everything. Top up with more water to just barely cover everything
Close the lid and turn the steam release valve to sealing. Set the timer to 30 minutes and then let the pressure release naturally after that. If you want a really tender trotters, you can set it to 40 minutes. It's really a personal preference I think
Carefully unlock the lid and then stir in the bamboo shoots and cook for another 15 minutes or until they are soft. Have a taste and adjust seasoning to your preference. It should be savory, sweet, with a hint of tartness, just a hint!
If cooking with a slow cooker:
Preheat a skillet. Add cooking oil and saute the paste you grind earlier until aromatic. Transfer this to a slow cooker. Add the pig trotter, tamarind juice and the rest of the seasonings. Stir to combine everything. Top up with more water to just barely cover everything
Cook on high for 4-5 hours or until tender (according to your preference). Stir in the bamboo shoots the last 20 minutes of cooking. Have a taste and adjust seasoning to your preference. It should be savory, sweet, with a hint of tartness, just a hint!