Red-Cooked Pig Trotters – Sybaritica

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

Servings: 4 as part of a Chinese Meal

• 1 1/2 lbs. Pig’s Trotters;
• 6 cups water more or less;
• 1 cup Dark Soy;
• ½ cup Sugar;
• 2 Scallions;
• 2 cloves Garlic;
• 6 thick slices of fresh Ginger;
• 2 dry Red Chilies;
• 1 stick Cinnamon;
• 1 Star Anise optional;
• 1 pod 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 a 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.