醬香濃郁🔥柱侯豬手｜Braised Pork Trotters with Chu Hou Sauce｜Rich & Tender Cantonese Dish｜CC En/In/Ph

豬手 – 1公斤
蒜頭 – 3瓣
紅蔥頭 – 1個
薑 – 1塊
蔥 – 1根
冰糖 – 20克
月桂葉 – 2片
桂皮 – 1小塊
八角 – 1粒
紹興酒 – 2湯匙（一半汆水用）
柱侯醬 – 1湯匙
麵豉醬 – 1湯匙
蠔油 – 1湯匙
老抽 – 1茶匙
熱水 – 適量

🟢 做法：
1️⃣ 豬手略為沖洗，冷水下鍋，加入薑片、蔥段及1湯匙紹興酒汆水，用溫水洗乾淨，去除殘留豬毛，瀝乾備用。
2️⃣ 熱鑊下油，爆炒豬手至微黃，下薑片、紅蔥頭及蒜頭爆香，轉小火，加入柱侯醬及麵豉醬爆香，加入紹興酒、蠔油、老抽、冰糖、桂皮、月桂葉及八角、加入熱水蓋過豬手，小火炆1小時。
3️⃣ 檢查豬手是否軟腍，試味，收汁，加入蔥段炒勻即可上碟。

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🟢 Ingredients:
Pork trotters – 1 kg
Garlic – 3 cloves
Shallot – 1
Ginger – 1 piece
Spring onion – 1 stalk
Rock sugar – 20 g
Bay leaves – 2
Cinnamon stick – 1 small piece
Star anise – 1
Shaoxing wine – 2 tbsp (half for blanching)
Chu Hou sauce – 1 tbsp
Chinese fermented soybean paste – 1 tbsp
Oyster sauce – 1 tbsp
Dark soy sauce – 1 tsp
Hot water – as needed

🟢 Cooking Directions:
1️⃣ Rinse the pork trotters briefly. Place in a pot of cold water, add ginger, spring onion and 1 tbsp Shaoxing wine. Bring to a boil to blanch. Rinse with warm water, remove any remaining hairs and drain well.
2️⃣ Heat oil in a wok and stir-fry the pork trotters until lightly browned. Add ginger, shallot and garlic and stir-fry until fragrant. Turn to low heat, add Chu Hou sauce and Chinese fermented soybean paste and fry until fragrant. Add the remaining Shaoxing wine, oyster sauce, dark soy sauce, rock sugar, cinnamon stick, bay leaves and star anise. Pour in enough hot water to cover the pork trotters. Braised over low heat for 1 hour.
3️⃣ Check if the pork trotters are tender, adjust the seasoning to taste, reduce the sauce, add the spring onion and toss well before serving.
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🇮🇩 Bahasa Indonesia
🟢 Bahan-bahan:
Kaki babi – 1 kg
Bawang putih – 3 siung
Bawang merah – 1 buah
Jahe – 1 potong
Daun bawang – 1 batang
Gula batu – 20 g
Daun salam bay – 2 lembar
Kayu manis – 1 potong kecil
Bunga lawang – 1 buah
Arak Shaoxing – 2 sdm (setengah untuk merebus)
Saus Chu Hou – 1 sdm
Pasta kedelai fermentasi Tiongkok – 1 sdm
Saus tiram – 1 sdm
Kecap asin hitam – 1 sdt
Air panas – secukupnya

🟢 Cara Memasak:
1️⃣ Bilas kaki babi secara singkat. Masukkan ke dalam panci berisi air dingin, tambahkan jahe, daun bawang dan 1 sdm arak Shaoxing. Didihkan untuk merebus sebentar. Bilas dengan air hangat, buang sisa bulu yang masih ada, lalu tiriskan.
2️⃣ Panaskan minyak dalam wajan, tumis kaki babi hingga sedikit kecokelatan. Masukkan jahe, bawang merah dan bawang putih, lalu tumis hingga harum. Kecilkan api, tambahkan saus Chu Hou dan pasta kedelai fermentasi Tiongkok, lalu tumis hingga harum. Masukkan sisa arak Shaoxing, saus tiram, kecap asin hitam, gula batu, kayu manis, daun salam bay dan bunga lawang. Tuang air panas hingga menutupi kaki babi. Rebus dengan api kecil selama 1 jam.
3️⃣ Periksa apakah kaki babi sudah empuk, sesuaikan rasa sesuai selera, masak hingga kuah mengental, tambahkan daun bawang dan aduk rata sebelum disajikan.
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🇵🇭 Filipino (Tagalog)
🟢 Mga Sangkap:
Pata ng baboy – 1 kg
Bawang – 3 butil
Sibuyas shallot – 1 piraso
Luya – 1 piraso
Dahon ng sibuyas – 1 tangkay
Batong asukal – 20 g
Dahon ng laurel – 2 piraso
Kanela – 1 maliit na piraso
Star anise – 1 piraso
Shaoxing wine – 2 tbsp (kalahati para sa pagpapakulo)
Chu Hou sauce – 1 tbsp
Chinese fermented soybean paste – 1 tbsp
Oyster sauce – 1 tbsp
Dark soy sauce – 1 tsp
Mainit na tubig – sapat na dami

🟢 Paraan ng Pagluluto:
1️⃣ Banlawan nang bahagya ang pata ng baboy. Ilagay sa kaserola na may malamig na tubig, idagdag ang luya, dahon ng sibuyas at 1 tbsp Shaoxing wine. Pakuluan upang ma-blanch. Banlawan gamit ang maligamgam na tubig, alisin ang natitirang balahibo at patuluin nang mabuti.
2️⃣ Magpainit ng mantika sa kawali at igisa ang pata ng baboy hanggang bahagyang magkulay-ginto. Idagdag ang luya, shallot at bawang at igisa hanggang mabango. Hinaan ang apoy, idagdag ang Chu Hou sauce at Chinese fermented soybean paste at igisa hanggang mabango. Idagdag ang natitirang Shaoxing wine, oyster sauce, dark soy sauce, batong asukal, kanela, dahon ng laurel at star anise. Ibuhos ang sapat na mainit na tubig upang matakpan ang pata ng baboy. Pakuluan sa mahinang apoy sa loob ng 1 oras.
3️⃣ Suriin kung malambot na ang pata ng baboy, timplahan ayon sa panlasa, pakuluan hanggang lumapot ang sarsa, idagdag ang dahon ng sibuyas at haluing mabuti bago ihain.
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