Creamy Snow Pea and Pork Trotter Soup
A rich, collagen-packed soup featuring tender pork trotters and rehydrated snow peas, simmered for hours until the broth turns milky white.
Story
This nourishing soup is a staple for skin health due to its high collagen content. The key is the initial high-heat boil to extract the creaminess from the trotters, followed by a long, slow simmer. It is traditionally served with a spicy, tangy dipping sauce to cut through the richness.
Ingredients
Pork trotters
2 whole
Dried snow peas
1 cup
Dried tangerine peel (Chenpi)
1 small piece
Ginger slices
3-4
Scallions (green parts)
2 stalks
Salt
to taste
Chopped green onions
for garnish
Light soy sauce
2 tbsp
Black vinegar
1 tbsp
Sesame oil
1 tsp
Chopped chili
1 tbsp
Sichuan peppercorn powder
1/2 tsp
Instructions
1
Prepare the Ingredients
Wash the pork trotters thoroughly and remove any stray hairs. Chop them into large chunks. Rinse the dried snow peas and soak them in plenty of water overnight, or for at least 6 hours, until they are completely soft.
2
Blanch the Trotters
Bring a pot of water to a boil. Add the trotter chunks and cook for about 5 minutes to remove impurities. Remove the meat, rinse it under cold water, and set aside.
3
Boil for Creaminess
Place the blanched trotters, soaked snow peas, ginger slices, scallion stalks, and dried tangerine peel into a large soup pot. Add enough water to cover everything. Bring to a rolling boil over high heat and maintain it for 20 minutes until the broth turns milky and white.
4
Simmer Until Tender
Reduce the heat to low and cover the pot. Let the soup simmer gently for about 3 hours, or until the trotters are fork-tender and falling apart. Discard the tangerine peel and old ginger slices. Season the soup with salt and garnish with fresh chopped green onions.
5
Make the Dipping Sauce
In a small bowl, whisk together the light soy sauce, black vinegar, sesame oil, chopped chili, and Sichuan peppercorn powder. Serve this spicy sauce on the side for dipping the tender trotter meat.
