Gold and Silver Trotters
A traditional Zhejiang winter specialty with a glossy red hue, tender and melt-in-the-mouth meat, a savory depth of flavor, and a thick, mellow sauce.
Ingredients
Pork trotter (scraped clean and scalded)
750 g
Ham hock (scraped clean and scalded)
250 g
Green vegetables (blanched)
50 g
Scallions
2
Shaoxing wine
10 g
Refined salt
2 g
MSG
1 g
Ginger
1
Instructions
1
Initial Preparation
Scrape clean and scald the ham hock and pork trotter, place in boiling water and cook for 3 minutes, then remove and rinse clean.
2
Stewing the Ham Hock
Take a clay pot, line the bottom with a steaming rack, add the ham hock, pour in the Shaoxing wine and 1000 g of water. First bring to a boil over high heat, then shift to low heat to stew. When the ham hock is partially cooked, add the pork trotter along with the scallions and ginger, and cook until about 70% done, then remove the scallions and ginger.
3
Preparing the Ham Hock
Lift out the ham hock, remove the bones, return it to the pot and simmer for another 10 minutes. Remove, allow to cool, then halve lengthwise and cut crosswise into slices about 1 cm thick. Pack tightly into a bowl and steam until tender, then set aside.
4
Preparing the Pork Trotter
When the pork trotter is cooked until soft and yielding, stir the salt and MSG into the broth. Transfer everything to a lotus-leaf bowl and garnish with the blanched green vegetables.
5
Plating
Cover with the ham hock slices and the dish is ready to serve.
