Taiwanese Braised Pig Trotter （卤猪脚）
Ah, the delightful essence of Taiwan’s culinary traditions can be captured in one word: nostalgia. And among its myriad of sumptuous dishes lies a classic, the Taiwanese Braised Pig Trotter. A delicacy cherished by many for its melt-in-the-mouth meat and flavors that dance on the tongue, this dish is as much about the journey as it is about the destination.
Brief History
Pig trotters, often regarded as 'soul food' in many cultures, find their historical significance rooted deep within Chinese cooking. They were traditionally seen as an economical choice; a means for families to make a sumptuous meal out of a relatively affordable cut. Braising, a technique adopted in many East Asian dishes, allows for the ingredients to mingle and mellow out, creating a symphony of flavors. This specific recipe from Taiwan is a testament to the island’s blend of cultures and tastes, bridging gaps between tradition and modernity.
Key Features
Traditional Significance
In many East Asian cultures, including Taiwan, pig trotters are often associated with various life celebrations. For instance, in some traditions, braised pig trotters are prepared to celebrate a woman's postpartum recovery, symbolizing nourishment and rejuvenation.
Collagen Boost
Pig trotters are rich in collagen, which is believed to be beneficial for skin health. When cooked slowly, the collagen breaks down into gelatin, giving the dish its signature velvety and thick texture.
Slow-Cooking Excellence
Like many braised dishes, the Taiwanese Braised Pig Trotter exemplifies the beauty of slow cooking. The extended simmering allows flavors to meld and penetrate the meat, resulting in a dish that's savory, sweet, aromatic, and incredibly tender.
Complex Flavor Profile
The dish boasts a symphony of flavors. From the salty depth of soy sauce, the sweetness of rock sugar, the aromatic kick of spices like star anise and bay leaves, to the warmth of ginger and garlic – every ingredient plays a pivotal role in the overall taste.
Affordable Gourmet
Historically, pig trotters were an economical choice, allowing families to prepare a flavorful and hearty meal without breaking the bank. This dish is a testament to how humble ingredients, when cooked with care and passion, can result in gourmet delights.
Versatile Serving Options
While traditionally served with white rice, the braised trotters can also be enjoyed with noodles or even bread. The rich sauce of the dish complements various accompaniments, making it versatile in its pairing.
A Dish of Patience
The preparation and cooking time for Taiwanese Braised Pig Trotter might be lengthy, but the results are worth the wait. The dish exemplifies the age-old adage – "Good things come to those who wait."
Key Ingredients
Pig Trotter
The main attraction. This part of the pig is rich in collagen, which breaks down during slow cooking to create a velvety, melt-in-the-mouth texture. Its robust flavor is a canvas for the myriad of seasonings in this dish.
You can choose between the front trotter or the rear trotter from your local butcher - the front has less meat and more skin, while the rear trotter has more meat and more fat. We typically prefer the rear trotter for its balance of skin to meat to fat ratio.
Soy Sauce & Dark Soy Sauce
These are the soul of many Asian dishes. Regular soy sauce gives a salty depth, while the dark soy sauce, thicker and less salty, lends a beautiful caramel color and a hint of sweetness.
Opt for the higher quality ‘First Draw’ light soy sauce.
Oyster Sauce
A little sweet, a little salty. This sauce, made from oyster extracts, contributes to the dish’s umami profile, giving it a richer taste and a glossy appearance.
Star Anise & Bay Leaves
These aromatic spices give the dish its distinctive licorice and earthy undertones.
Star anise, especially, imparts a subtle sweetness that pairs perfectly with the savory elements.
Chinese Cooking Wine (Shaoxing wine)
A staple in Chinese cuisine, this wine is not just for the buzz! It helps tenderize the meat, balance flavors, and adds a hint of sweetness.
Brown Sugar/Rock Sugar
Sweetness is crucial to balance the saltiness of the soy sauces and the earthy spices.
Rock sugar, often used in traditional Chinese stews, gives a gentler, lingering sweetness compared to brown sugar.
Chili condiment
The spice from the chili and the sour juice of calamansi perfectly balances and cuts through the richness of the trotters.
While optional, it is a highly recommended condiment to complete the dish.
Tips From The Kitchen
Blanching First
Before braising, blanch the pig trotters in boiling water for about 8-10 minutes. This helps in removing impurities and ensures a clearer, cleaner broth.
Use of Rock Sugar
Rock sugar caramelizes slowly and gives the sauce a glossy finish. If you don’t have rock sugar, brown sugar can be used, but adding it later in the cooking process might help prevent it from burning.
Layering of Flavors
Fry the aromatics in stages. Start with the ones that are tougher and can withstand longer frying (like ginger and garlic) and then move on to the softer ones (like green onions). This ensures each ingredient releases its full flavor potential.
Deglazing
After frying the trotters with aromatics, ensure to scrape the bottom of the wok when deglazing with Chinese cooking wine. This process lifts the flavorful browned bits into the sauce, enriching it.
Monitor the Liquid
Keep an eye on the liquid level while simmering. If it reduces too much, add a bit more water. The trotters should always be at least partially submerged.
Skimming Fat
While the fat gives flavor to the dish, too much can make it overly greasy. Skim off excess fat from the surface periodically or after cooking, let the dish cool and remove the solidified fat layer from the top.
Optimal Tenderness
While the recommended cooking time is around 4 hours, it's essential to check the trotters now and then. They should be fork-tender but not falling apart.
Flavor Adjustment
Always taste and adjust the seasoning towards the end. Remember, the flavors will concentrate as the dish simmers, so it's better to start with less salt and adjust later.
Serve the Next Day (If You Can Wait!)
As with many stews and braises, the flavors of this dish deepen and meld if allowed to sit. Refrigerate overnight and reheat the next day for an even more flavorful experience.
Preparation time: 45 minutes
Active Cooking time: 60 minutes
Yields: 6 to 8 portions
Ingredients
Meat
1.3kg Pork Hock, sectioned and trimmed
Braising liquid
120ml of Soy Sauce
120ml of Dark Soy Sauce
50ml Oyster Sauce
60ml of Chinese Cooking Wine
500ml of Water, or enough to almost cover
Herbs and Aromatics
4 Star Anise
2 pieces of Bay Leaves
1 small Cinnamon Stick
10 cloves of Garlic
12 to 15 bulbs of shallots
4 slices of Ginger
3 stalks of Green Onion
4 tbsp of Brown Sugar or Rock Sugar
Condiment (on the side)
2 to 3 chili padi
Juice of 3 calamansi
Dash of light soy sauce
1 tsp of sugar
Cooking Method
Preparation:
Clean the pork hock and pat dry.
Remove any hair on the skin.
Portion into thick, large cubes - ensure a balance of the skin, fat, and meat in each cube.
Slice shallots, ginger, and garlic uniformly for even frying.
In a mortar and pestle, pound the chili padi with sugar. When mashed, add the calamansi juice and soy sauce. Set aside in a serving dish.
Frying the aromatics and herbs:
Heat up vegetable cooking oil in a wok until shimmering. Ensure there is enough oil to slightly submerge the aromatics.
Fry the sliced shallots, ginger, and garlic until they are fragrant and take on a golden hue. This caramelization lays the foundation for the dish’s flavor.
Toss in spring onion stalks for a minute, then add the cinnamon bark, cloves, star anise, and bay leaves. The aroma should be a heady mix by now, a perfect base for our trotters.
Browning the Trotters:
Add the pork hock to the wok. This step is crucial for adding depth to the dish.
Fry with the aromatics, ensuring each piece is seared to lock in the juices.
The meat is ready once all sides of the meat are lightly browned.
Deglazing and adding braising liquid
Turn the heat up and pour in the Chinese cooking wine, which will lift all the delicious caramelized bits (known as "fond") from the wok's base. This will enrich our braising liquid immensely.
Cook off some of the alcohol in the cooking wine.
Add in the light and dark soy sauce, oyster sauce, and rock sugar.
Mix them well so the trotters get a nice coating, absorbing these flavors.
Braising:
Add enough water to almost cover the meat.
Bring the wok to a boil and reduce the heat to a low simmer.
This slow cooking will allow the collagen in the trotters to break down, resulting in incredibly tender meat.
Keep the trotters simmering gently under a closed lid for about 4 hours. The lid does not have to be tight, you can leave a small gap to allow some of the liquid to evaporate.
Ensure to stir occasionally to prevent sticking and to ensure even cooking.
If the level of the braising liquid is still as it is when you started, you may simmer without the lid for the last hour or so to reduce and concentrate the liquid.
Finishing Touches:
Once the trotters are tender and the sauce has thickened to a glossy, sticky consistency, taste and adjust the seasoning.
If it's too salty, add a bit more rock sugar or water. If it's too sweet, a dash of soy sauce might do the trick.
Serve:
Best enjoyed hot, ladle generous portions of the trotter over fragrant white rice. The rice, acting as a blank canvas, will soak up the flavorful sauce beautifully.
In every bite of this Taiwanese Braised Pig Trotter, there’s a story - of tradition, love, and patience. The kind of dish that makes you close your eyes and take a moment. So, whether you're reminiscing about your grandmother's version of this dish or trying it out for the first time, it's an experience that touches the soul.
Forget the diet for a day - you will thank me once you have experienced the melting goodness of the pork trotter!
Happy cooking, and even happier eating!
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