To Chinatown, where this little piggy lost his feet.
Five spice trotters
3 trotters, washed thoroughly
2 tablespoons Chinese five spice
1 clove garlic, peeled and thinly sliced
1 thumb of ginger, peeled and sliced
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 litre water (I know I say a pint, but I ended up adding more. cheeky)
4 pak choi, divided and washed
1 packet Shanghai noodles
Oil, salt and pepper
Heat a little oil over a medium heat and brown the trotters on all sides.
Add the five spice and toss to coat all the meat thoroughly, then add the garlic, ginger, vinegar, soy sauce and water. Bring to a boil, cover and simmer for an hour and a half.
Remove the trotters to rest and bang up the heat, reducing the cooking liquor until sticky. Meanwhile stirfry the pak choi and noodles with a little oyster and soy sauce. Serve with the trotters, along with a generous tickle of the cooking sauce.
Tomorrow I meet the Iranian John Torode. Stay tuned.