Wind Trotter (Pork Trotter with Wind-dried Fish)

Name: Wind Trotter (Pork Trotter with Wind-dried Fish)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Ingredients: 1 pork front trotter (scrubbed clean, split through main bone, claws removed); 100 g wind-dried fish (cut into strips); 1000 g pork broth; 100 g Shaoxing wine; 50 g soy sauce; 15 g fine salt; 25 g sugar; 15 g scallion knot; 5 g ginger block (crushed)

A classic summer dish from Jiangsu province, made by steaming pork front trotters together with wind-dried fish. The skin turns silky and the meat falls apart, yielding a distinctive flavor.

2h 45m

Easy

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Wind Trotter (Pork Trotter with Wind-dried Fish)

Ingredients

pork front trotter (scrubbed clean, split through main bone, claws removed) 1

wind-dried fish (cut into strips) 100 g

pork broth 1000 g

Shaoxing wine 100 g

soy sauce 50 g

fine salt 15 g

sugar 25 g

scallion knot 15 g

ginger block (crushed) 5 g

Instructions

Pre-boil

Place the pork trotter and claws in a wok, pour in the pork broth, and bring to a boil over high heat, skimming off any foam. Remove, rinse clean, return to the pot, add 50 g Shaoxing wine, fine salt, scallion knot, and ginger block, bring to a boil, then move to low heat and simmer until about 60% done.

Process

Remove the trotter, debone it, and rub 10 g soy sauce evenly over the trotter skin.

Steam

Cut the wind-dried fish into strips and arrange in a bowl. Place the trotter (skin side down) on top of the fish, add the claws, then pour in 50 g Shaoxing wine, 40 g soy sauce, the sugar, and 150 g of the original broth. Cover the bowl with a round plate and steam over high heat for about 2 hours.