Jiangnan-Style Braised Pork Trotter
Pig's trotters marinated, tightly bound, and simmered, served as a cold dish. The meat is firm and richly aromatic.
Ingredients
pork trotter (washed, fine hairs removed, large bone taken out)
1
coarse salt (toasted with Sichuan peppercorns)
to taste
Sichuan peppercorns (toasted)
to taste
high-proof white spirit
to taste
ginger powder
to taste
ginger slices (used during boiling)
to taste
cheesecloth (for wrapping the trotter)
1
kitchen twine (for tying the trotter)
to taste
Instructions
1
Prepare the Pork Trotter
Wash the pork trotter thoroughly, remove any fine hairs, and cut out the large bone.
2
Marinate
Stir-fry the coarse salt and Sichuan peppercorns in a pan until fragrant. Allow the mixture to cool, then sprinkle it evenly over the trotter. Pour in a splash of high-proof white spirit and add the ginger powder, then rub the seasonings thoroughly into the meat. Place the trotter in a large container, cover with plastic wrap, and refrigerate for about 24 hours.
3
Remove Peppercorns
The next day, lift the trotter out of the marinade and pick off and discard the Sichuan peppercorns.
4
Wrap
Wrap the trotter in a piece of clean cheesecloth and tie it securely with kitchen twine so it holds its shape.
5
Boil
Place the wrapped trotter in a pot, add enough water to cover along with the ginger slices, and simmer until the trotter is fully tender and cooked through. Remove from the heat and let it cool.
6
Slice and Plate
Unwrap the cheesecloth and let the trotter cool completely before slicing. Ideally, cook it in the morning, let it cool in the afternoon, chill briefly in the refrigerator, then slice into pieces in the evening for serving.
