Red-Cooked Pig Trotters is a hearty dish of pig’s feet prepared using the venerable Chinese technique of red-cooking, or stewing in a seasoned Soy Sauce
Course: Appetizer, Dim Sum, Main Dish
Keyword: Braised, Feet, Pork, Soy Sauce, Trotters
Author: John Thompson
1 1/2lbs.Pig’s Trotters;
6cupswatermore or less;
6thick slices of fresh Ginger;
2dry Red Chilies;
1pod Black Cardamom.
First, blanch the trotters in boiling salted water for a few minutes and rinse well.
Add the trotters to a stock pot along with the other ingredients and cover with the 6 cups of cold water.
Bring the pot to e gentle simmer over moderate heat, skimming as necessary, and cook for about two hours until the trotters are fork tender.
Remove the trotters to a plate for the time being and strain the simmering liquid.
Measure out 1 or 2 cups of the liquid for immediate use and, if desired, chill, or freeze the remainder for other recipes.
When ready to cook, cut the trotters into suitable serving sized chunks and heat a little oil in a pan over moderate heat.
Add the pork pieces to the pan and stir fry for a minute or two, then add the reserved cooking liquid. Add two cups for a main course dish to be served with rice, or just one cup for an appetizer type serving.
Turn up the heat to high and reduce the liquid to a moderately thick sauce, or a thick glaze, as desired.