Baiyun Pig Trotters

Name: Baiyun Pig Trotters
Prep time: 8 h 30 min
Cook time: 1 h 10 min
Total time: 9 h 40 min
Ingredients: 1 each pig front and hind trotters (cleaned of hair and nails, washed, cut into pieces); 45 g refined salt; 1500 g white vinegar (boiled); 500 g white sugar; 110 g five-willow garnish (pickled melon strips, pickled vegetable, red ginger, white sour ginger, sour mustard)

A classic Cantonese dish, the pork knuckle is first cooked then soaked in white vinegar. It has crisp-tender skin, silky smooth meat, and a rich, springy texture that is not greasy.

9h 40m

Easy

0 favorites

Ingredients

pig front and hind trotters (cleaned of hair and nails, washed, cut into pieces) 1 each

refined salt 45 g

white vinegar (boiled) 1500 g

white sugar 500 g

five-willow garnish (pickled melon strips, pickled vegetable, red ginger, white sour ginger, sour mustard) 110 g

Instructions

Cooking the Pig Trotters

Thoroughly clean the pig trotters of all hair and nails, wash them, and boil in water for about 30 minutes. Rinse in fresh water for about 1 hour, then split open and cut into pieces each weighing about 25 g. Wash again, boil in fresh water for another 20 minutes, remove, rinse in fresh water for about 1 hour, then boil once more for 20 minutes until about 60% tender. Remove, cool, and arrange on a plate.

Preparing the Sweet-and-Sour Sauce and Soaking

Boil the white vinegar, add the sugar and salt, and cook until dissolved. Strain, cool, then pour into a basin and soak the pig trotter pieces for 6 hours. Serve as needed.