Golden and Silver Whole Pork Trotters
A soup dish of pig's trotters slow-braised with ham and winter bamboo shoots; the broth is savory and the meat tender, with a rich, well-balanced flavor.
Ingredients
Pork hind trotter (all hair removed, washed, split open on the reverse side)
1
Cooked lean ham (cut into thin slices)
100 g
Winter bamboo shoots (boiled in water then cut into rolling-cut chunks)
200 g
Pea shoots
5 g
Salt
to taste
MSG
to taste
Stock
to taste
Scallions
to taste
Ginger
to taste
Cooking wine
to taste
Lard
to taste
Instructions
1
Preparation
Cut the ham into thin slices. Boil the winter bamboo shoots in water until cooked, then cut them into rolling-cut chunks. Remove all hair from the pork trotter, wash it clean, and split the reverse side open. Place it in cold water, bring to a boil, and blanch until the blood stops seeping out. Remove, wash clean, and place skin-side down in a bowl. Add stock, cooking wine, salt, scallions, and ginger. Steam in a steamer for 2 hours, then remove the scallions and ginger.
2
Finishing the Soup
Place the wok on the stove and pour in the stock. Add salt, MSG, and the bamboo shoot chunks. Then pour the steaming liquid from the pork trotter bowl into the wok and bring to a boil. Skim off the foam. Remove the bamboo shoot chunks and arrange them at the bottom of a soup bowl. Place the pork trotter on top of the bamboo shoots, then arrange the ham slices neatly on top of the pork trotter. Quickly blanch the pea shoots in the soup until just cooked, drizzle with lard, and pour the soup along with everything into the pork trotter bowl. Serve immediately.
