Pig’s Trotter Boiled (In Coconut Milk)

Name: Pig’s Trotter Boiled (In Coconut Milk) (Om Teen Moo)
Cuisine: Luang prabang
Ingredients: 5 (small) heads of garlic, the cloves separated and peeled; 15 (small) shallots, peeled; 1 pig’s trotter; salt, fish sauce and ground black pepper; 1 small rice-bowl (approximately a handful) of shelled peanuts; 3 sprigs of coriander, the leaves only; 4 straight-bulbed spring onions—cut off the roots, wash the spring onions and tie them into a loose knot; 3 slices of galingale; half a mature coconut, the meat grated to produce two extractions of coconut milk, the first to be half a glass beakerful (¼ pint), the second to fill a large soup bowl (1¼ to 1½ pints); 2 sprigs of coriander, chopped

Om Teen Moo

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 pig’s trotter
15 (small) shallots, peeled
5 (small) heads of garlic

Asia
Laos
Starter
Side dish
Gluten-free
Southeast Asia

Method

Put the second extraction of coconut milk in a pot on the fire. Add the pig’s trotter, the galingale, salt, coriander leaves and the knotted spring onions. Cover and leave to come to the boil. Then add fish sauce, the shallots, the garlic and the peanuts. Leave the pot on the fire until the trotter is well cooked, and the liquid is reduced.

Next, add the first extractio