Ma Bu Ting Ti (Stuffed Pork Trotter)

Name: Ma Bu Ting Ti (Stuffed Pork Trotter)
Prep time: 3 h 30 min
Cook time: 1 h 30 min
Total time: 5 h
Ingredients: 1 (about 1000 g) Pig front trotter (singe over open flame, scrape clean, debone to leave a complete skin); 1000 g Pork lean meat (cut into small cubes); 100 g Pork skin; 50 g Carp meat, minced; 50 g Soaked dried shiitake mushrooms (cut into small cubes); 15 g Sugar; 5 g Refined salt; 5 g MSG (monosodium glutamate); 30 g Cooking wine; 5 g Sesame oil; 50 g Water starch slurry; 1 kg Soy-based braising broth; 25 g Roasted sesame powder; 50 g Chili paste; to taste Shrimp meat (minced)

Korean-style stuffed pig's trotters: the trotters are deboned, filled with a seasoned ground meat mixture, braised in doenjang (Korean soybean paste) until tender, then sliced and arranged on a serving plate.

5 hours

Easy

0 favorites

Ingredients

Pig front trotter (singe over open flame, scrape clean, debone to leave a complete skin) 1 (about 1000 g)

Pork lean meat (cut into small cubes) 1000 g

Pork skin 100 g

Carp meat, minced 50 g

Soaked dried shiitake mushrooms (cut into small cubes) 50 g

Sugar 15 g

Refined salt 5 g

MSG (monosodium glutamate) 5 g

Cooking wine 30 g

Sesame oil 5 g

Water starch slurry 50 g

Soy-based braising broth 1 kg

Roasted sesame powder 25 g

Chili paste 50 g

Shrimp meat (minced) to taste

Instructions

Prepare the trotter

Singe the pig front trotter over an open flame to remove the hairs, scrape it clean, and debone it so that one complete and undamaged piece of skin remains. Then stitch the skin with thread in a tight herringbone pattern so it keeps the shape of the original trotter.

Prepare the filling

Cut the pork lean meat and soaked shiitake mushrooms into small cubes and mince the shrimp meat. Place them in a porcelain bowl, add the minced carp, roasted sesame powder, sugar, refined salt, MSG, cooking wine, and water starch, and stir well to make the filling. Marinate for 2 hours so the flavors develop.

Stuff and wrap

After stirring the filling until evenly combined, pack it tightly inside the pig trotter skin and sew the opening shut with thread. Then wrap it tightly in a clean white cloth to preserve the original shape, and clamp and tie it firmly with 10 bamboo chopsticks.

Braise

Pour the soy-based braising broth into a clay pot and bring it to a boil over medium heat. Add the stuffed pig trotter and simmer gently on low heat for 1.5 hours.

Slice and plate

Remove the trotter from the pot and untie the strings, bamboo chopsticks, and white cloth. Brush the skin evenly with sesame oil and let it cool. Then remove the stitching, cut straight down the middle into two halves, slice each half into semicircular thin pieces, and arrange them in two neat rows on a serving plate.