Black Bean Braised Pig Trotters
A Zhejiang-style dish, rich in nutrition with a mellow, fragrant flavor. Best served with tomato rice.
Ingredients
Black beans (washed and soaked in water for about 3 hours)
400 g
Pig trotters (washed and split vertically into two halves)
750 g
Pig ears (washed and cut into small pieces)
125 g
Pig tails (washed and cut into small pieces)
125 g
Pork skin (washed and cut into small pieces)
75 g
Pork fat (washed and cut into small pieces)
100 g
Tomatoes (washed and cut into chunks)
125 g
Onions (washed and minced)
75 g
Rice (washed and drained)
250 g
Cooking oil
75 g
Garlic-infused oil
100 g
Salt
to taste
Pepper
to taste
Water
to taste
Instructions
1
Preparing the ingredients
Wash the black beans and soak them in water for about 3 hours; wash the pig trotters and split each vertically into two halves; wash and cut the pig ears, pig tails, pork skin, and pork fat into small pieces; wash and cut the tomatoes into chunks; wash and mince the onions; wash and drain the rice; set everything aside.
2
Braising the main ingredients
Combine the salt, black beans, pig trotters, pig ears, pig tails, pork skin, and pork fat, and mix well. Transfer to a pot, bring to a boil over high heat, then reduce to low heat and braise until fully cooked through. Stir in a little garlic-infused oil to season; set aside.
3
Making the tomato rice
Heat a wok, add the garlic-infused oil, and when the oil is about 60% hot, add the minced onions and stir-fry until golden yellow. Add the tomato chunks and stir-fry until softened, then transfer to a pot, add water, and bring to a boil. Heat another wok, add the cooking oil, and when the oil is about 50% hot, add the rice and stir-fry until yellow, then transfer to the pot with the tomatoes, add salt, bring to a boil over high heat, then reduce to low heat and cook until done. To serve, plate the black bean braised pig trotters alongside the tomato rice.
