Fermented Bean Curd and Ginger Braised Pig's Trotters腐乳薑汁燜豬蹄
A classic Cantonese braise featuring tender pig's trotters infused with the savory umami of fermented bean curd and the warming spice of ginger. The meat becomes fall-apart tender after slow braising, absorbing the complex flavors of fermented bean curd, ginger, and soy. Rich, aromatic, and deeply satisfying.
01Ingredients
- 800g Pig's trotters, cleaned and chopped
- 100g Fermented bean curd (腐乳)
- 80g Ginger, sliced
- 8 cloves Garlic
- 4 stalks Scallions
- 60ml Soy sauce
- 30ml Oyster sauce
- 15ml Dark soy sauce
- 20ml Shaoxing wine
- 400ml Chicken or pork stock
- 15g Rock sugar
- 30ml Oil
- 2 pieces Star anise
- 1 piece Dried tangerine peel (optional)
Nutrition (per serving)428kcal
- Protein32.5g
- Carbs8.2g
- Fat30.1g
Fiber 0.4 gSodium 1285 mg
02Steps
- Blanch pig's trotters in boiling water for 5 minutes, then drain and rinse under cold water to remove impurities
- Heat oil in a clay pot or heavy-bottomed pot over medium-high heat
- Add ginger slices and garlic, stir-fry until fragrant, about 1 minute
- Add blanched pig's trotters and stir-fry for 2 minutes to seal the meat
- Mash fermented bean curd with a spoon and add to the pot, stirring well
- Add Shaoxing wine and stir, then add soy sauce, dark soy sauce, and oyster sauce
- Add stock, rock sugar, star anise, and dried tangerine peel if using
- Bring to a boil, then reduce heat to low and cover with lid
- Braise for 90 minutes, stirring occasionally to ensure even cooking
- Check that trotters are tender and fall apart easily, adjust seasoning if needed
- Stir in scallions just before serving for freshness
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