Recipe by chef l I s a l e o n g

 Ingredients:

1 pig front trotter (about 1.5 kg), chopped into pieces                    
- Rinse well and blanch in boiling water, remove and rinse under cold water. Drain and marinate with 1 tbsp grated garlic and 3 tbsp superior soya sauce

1 medium dried cuttlefish, washed in hot water, cut into 4 pieces
6 shallots  
8 pips garlic with skin and lightly mashed          
300g fresh lotus root, cut into thick slices
6 dried shitake mushrooms
11/2 cups peanuts washed and soaked in warm water for 1 hour

Soya Brine stock ingredients:
6 cups hot water                                        
1/4 cup superior dark soya sauce                  
3/4 cup superior soya sauce     
3 tbsp oyster sauce                  
1 star anise                               
3 tbsp rock sugar (to taste )

Method:  

1.    Wash the lotus roots thoroughly, making sure there's no soil in the holes, then cut the lotus roots into slices (1cm or 0.4" thick). Discard the ends.  Wash and clean all ingredients thoroughly with tap water.

2.    Pre-heat pressure cooker pot.  Briefly toast the cuttlefish until fragrant. Add in a tablespoon oil, shallot, garlic and stir cook over medium heat until aromatic.

3.    Add the seasoned trotter pieces. Toss and mix thoroughly.  Pour in soya brine stock and the rest of the ingredients. Bring stock to quick boil before putting on the pressure cooker cover.

4.    Once pressure builds up, the valve will begin to hiss.  Lower heat now and start pressure-cooking for another 20 minutes, turn off the heat.  When no more steam escapes from the steam outlet and the pressure indicator is down, open the pressure cooker.   Serve & Enjoy!