Step 1

Have the butcher to cut the trotters and hocks into smaller pieces if possible. The trotters I bought are usually pre-cut

Step 2

Put shallots and garlic in a food processor and process into a paste

Step 3

Bring a large pot of water to a boil. Add the trotters and hocks and boil for about 5 minutes. You will see some scums rising. Discard those. Drain off all the water and rinse the trotters and hocks with clean water to get rid of scums

Step 4

Mix seedless tamarind blocks with 400 ml of warm water to soften

Step 5

Use a large heavy-bottom pot or wok.When it's hot, add the cooking oil and the paste you grind earlier. Saute until fragrant, about 3 minutes or so. Add the pig trotter, tamarind juice and the rest of the seasonings. Top up with more water to just barely cover everything. Stir to combine everything

Step 6

Bring to a boil and the lower the heat and cover to let them simmer for 2 hours or longer until the trotters are tender (but not falling apart). 20 minutes before end of cooking time, stir in the bamboo shoots and cook until they are tender

Step 7

Have a taste and adjust seasonings to your preference. It should be savory, sweet, with a hint of tartness, just a hint!

Step 8

If using Instant Pot pressure cooker, press saute. When it's hot, add the cooking oil and the paste you grind earlier. Saute until fragrant, about 3 minutes or so. Add the pig trotter, tamarind juice and the rest of the seasonings. Stir to combine everything. Top up with more water to just barely cover everything

Step 9

Close the lid and turn the steam release valve to sealing. Set the timer to 30 minutes and then let the pressure release naturally after that. If you want a really tender trotters, you can set it to 40 minutes. It's really a personal preference I think

Step 10

Carefully unlock the lid and then stir in the bamboo shoots and cook for another 15 minutes or until they are soft. Have a taste and adjust seasoning to your preference. It should be savory, sweet, with a hint of tartness, just a hint!

Step 11

Preheat a skillet. Add cooking oil and saute the paste you grind earlier until aromatic. Transfer this to a slow cooker. Add the pig trotter, tamarind juice and the rest of the seasonings. Stir to combine everything. Top up with more water to just barely cover everything

Step 12

Cook on high for 4-5 hours or until tender (according to your preference). Stir in the bamboo shoots the last 20 minutes of cooking. Have a taste and adjust seasoning to your preference. It should be savory, sweet, with a hint of tartness, just a hint!