泰式猪脚饭Thai Style Braised Pork Trotter

材料
猪后腿 1.5公斤
水煮蛋 6粒
清水 2公升
泰国酸菜 1把
（洗净，清水浸泡过夜）
芥兰菜 1把
泰国香米饭 适量
泰国甜鸡酱 适量

调味料A
蚝油 4汤匙
酱油 4汤匙
黑酱油 1汤匙
五香粉 2茶匙
香菇粉 1汤匙
干罗勒 适量

调味料B
芫荽（切碎） 4条
蒜头（切碎） 1颗
肉桂棒 2支
八角 2粒
白胡椒 1汤匙
椰糖 50克

做法
1 将洗净的猪腿肉放进烤箱，以200℃烤25分钟，备用。(图1)
2 将猪腿肉放进锅内，倒入清水和调味料A煮30分钟。(图2)
3 加入调味料B，继续以中小火煮2½个小时。(图3)
4 放入水煮蛋和泰国酸菜，煮30分钟后即可熄火。(图4)
5 把芥兰菜川烫好，配搭切好的猪肉、鸡蛋、酸菜及白饭一起享用。(图5)

INGREDIENTS
1.5 kg pork trotter, 6 hardboiled eggs, 2 litre purified water,
1 stalk of Thai pickled mustard (soak over-night), 1 stalk of
kalian, some Thai fragrant white rice and Thai sweet sauce
SEASONING A
4 tbsp oyster sauce, 4 tbsp soy sauce, 1 tbsp dark soy
sauce, 2 tsp 5 spiced powder, 1 tsp mushroom granule
SEASONING B
4 stalk coriander root (chopped), 1 pip garlic (chopped), 2
cinnamon stick, 2 star anise, 1 tbsp peppercorn (crushed),
50g Gula Melaka

METHOD
1 Place clean trotter in oven and bake at 200°C for 25
minutes. (pic 1)
2 Place trotter in a big pot, pour in water and seasoning
A, cover with lid and boil for 30 minutes. (pic 2)
3 Add in seasoning B, continue cook in medium low heat
for 2½ hour. (pic 3) .
4 Add in eggs and pickled mustard, continue cook for
30 minutes, off heat. (pix 4)
5 Blanch Kailan, serve together with meat, egg, mustard
into and rice.