Cooked 2 pig trotters in dark soya sauce with radish and carrot. Added some aniseed and cardamon seeds to enhance flavor. The radish and carrots were most delicious as they absorbed all the flavor from the sauce. The trotters were tender and gelatinous.
I never eat trotters in public eating places as they are not properly clean, especially the hair. I make sure that the trotters hair are plucked out entirely. Blanch the trotters, wipe dry and under the bright sunlight you will see clearly all the hairs standing upright. Just spend a bit of time plucking them out with a tweezer.
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