Slow-Cooked Stuffed Pig’s Trotter

Name: Slow-Cooked Stuffed Pig’s Trotter (Ua Teen Moo Hum)
Cuisine: Luang prabang
Ingredients: red chilli peppers, soaked in water until soft, these two ingredients to be pounded finely together; 5 (small) shallots, these two ingredients to be pounded finely together; 1 pig’s trotter (use a hind trotter)—scrape off the hair, cut off the nails and carefully pull out the bones down to the nail ends, wash thoroughly and rub with salt and ground black pepper; 1 handful of (small) shallots, peeled; 3 (small) heads of garlic, the cloves separated and peeled; half an onion, sliced thinly crossways and chopped; 3 pieces of crisp-fried pork skin—pound finely, after removing the fat; salt, fish sauce and ground black pepper; fresh pork fat (1 tbsp); 1 handful of roasted peanuts; 2 sprigs of coriander, chopped; half a fully ripe coconut—grate the meat and make as much as you can of the first extraction of coconut milk and 1 glass beakerful (½ pint) of the second

Ua Teen Moo Hum

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 pig’s trotter (use a hind trotter)—scrape off the hair, cut off the nails and carefully pull out the bones down to the nail ends, wash thoroughly and rub with salt and ground black pepper
red chilli peppers, soaked in wa

Asia
Laos
Side dish
Starter
Main course
Gluten-free
Southeast Asia
Spicy

Method

Put together in a small bowl all the prepared ingredients (from the red chilli peppers down to the peanuts). Sprinkle over them some ground black pepper, salt and fish sauce, and mix thoroughly. Taste, using the tip of your finger, and check the saltiness. Then stuff the mixture into the trotter and use a thread to sew up the openings.

Put a pot on the fire and put the