Spicy Pork Trotters
Slow-braised with rice wine and salt, then chilled and tossed in a spicy cold dressing — these pork trotters have a tender, springy texture.
Ingredients
Pork trotters (chopped into small pieces)
700 g
Ginger (sliced)
1 small piece
Shaoxing wine
1 tbsp
Salt
1/2 tsp
Cilantro (cut into small segments)
1
Garlic (minced)
3 cloves
Red pickled chili
1 tbsp
Sugar
1 tbsp
Light soy sauce
1 tbsp
Aromatic vinegar
1 tsp
Chili oil
3 tbsp
Instructions
1
Braise the pork trotters
After chopping the pork trotters into small pieces, blanch them in boiling water for 3 minutes, skim off the foam, remove them, and rinse clean. Then slice the ginger, place it together with the pork trotter pieces in a soup pot, add the Shaoxing wine and salt, pour in water until the pork trotters are completely submerged, and simmer over low heat for one hour.
2
Prepare the sauce
Cut the cilantro into small segments and mince the garlic. Then combine the cilantro, garlic, red pickled chili, sugar, light soy sauce, aromatic vinegar, and chili oil, and stir well to make a sauce.
3
Toss and serve
Once the pork trotters are cooked through, remove them and soak in cold water until they cool down. Drain well, toss with the sauce, and serve.
