Braised Pork Trotter With Fermented Beancurd Recipe

Preparation Direction

• STEP 1.Clean the trotters and cut each trotter into 6 pieces by vertically splitting it in half first and then cutting each into 3 pieces by cutting along the two joints.

Cooking Directions

• STEP 1.In a large pot add 2 ½ pounds (lbs) of clean and cut pork trotters, 2 ½ ltr of water, 5 to7 slices of ginger, 2 crushed scallions and 2 tbsp cooking wine. Cover and soak for 2 hours to remove the unpleasant smell.
• STEP 2.In a small bowl add 2 pieces chinese bean curd made from fermented tofu, 1 tsp five spice powder. Mash the beancurd with the spices to form a smooth paste.
• STEP 3.Add 3 tbsp chinese cooking wine in batches and mix well. Next add 3 tbsp soy sauce. Keep aside.
• STEP 4.After the trotters have soaked for 2 hours,put the pot on the heat and turn it to high. Bring the water to a boil. This will blanch the trotters and help remove the unpleasant smell. Remove the trotters from the water and discard all the water.
• STEP 5.Heat a wok and add 3 tbsp oil, add 2 shallots thinly sliced, 2 cloves of thinly sliced garlic and fry on low heat till brown and crispy. It will take about 5 minutes for the shallots to turn golden brown. Take them out and drain the oil. Leave the remaining oil in the wok.
• STEP 6. Heat the wok again and add the blanched trotters. Spread them out so that the skin of the trotters is touching the hot surface of the wok. Let it fry for a few minutes till it is golden brown on all sides.
• STEP 7. Then turn the heat to low and add 2 to 3 tbsp of sugar. Stir everything together well and let the sugar caramelise.Turn off the heat.
• STEP 8. To the wok add 4 ginger slices, 3 crushed garlic cloves, a bunch of scallion, 1 piece cinnamon stick, 2 bay leaves, 2 star anise,1 tsp sichuan peppercorns.
• STEP 9. Turn the heat on to medium and stir till the aromas of the spices come through. Then add the beancurd sauce and mix well. Add fried shallots and garlic. Mix well for 1 to 2 minutes till the meat is coated with the glossy sauce.
• STEP 10. Transfer the contents to a claypot . Add 1½ ltr hot water and 3 to 4 pieces of dry red chilies. With a little of the hot water, rinse the wok and add it to the claypot. Mic the water with the trotters and ensure that all the trotters are under the level of the water.
• STEP 11. Cover and bring to a boil till steam escapes. Turn the heat to low and simmer for 1 to 2 hours depending to cook the meat till tender. At this stage taste and adjust the salt. Add 2 tsp salt if required. Stir and let it cook for 5 more minutes. Turn off the heat.
• STEP 12. Serve in a bowl garnished with chopped scallion.

Special Comments

• STEP 1.Ham hock or beef shank can be used as a substitute for pork trotters.
• STEP 2.½tsp red yeast powder can be used as food colouring. This is optional