Red-Braised Pig Trotters
A richly flavored, palatable Sichuan dish that is fatty but not greasy.
Ingredients
pig trotters (scraped clean, claws removed, split in half, boiled through)
750 g
salt
13 g
scallions (smashed)
13 g
ginger (smashed)
8 g
sesame oil
25 g
cooking wine
25 g
Sichuan peppercorns
5
rock sugar
50 g
broth
1300 g
Instructions
1
Step 1
Scrape the pig trotters clean, cut off the claw tips and split them in half, boil them through, then place them in cold water. Smash the ginger and scallions and set aside.
2
Step 2
Heat a small amount of sesame oil in a wok, add the rock sugar and fry until it turns a purple-red color, then pour in the broth and adjust to a light red shade.
3
Step 3
Add the pig trotters, cooking wine, scallions, ginger, salt, and Sichuan peppercorns. Once the broth comes to a boil, skim off the foam. Cook over high heat until the trotters take on color, then move to low heat and simmer until tender. Reduce the sauce until thick and serve.
