Yuxiang-Style Pork Trotter Tendons
A rich, tender pork tendon dish with a crisp, spicy bite and tangy, savory flavor.
Ingredients
pork trotter tendons (softened, trimmed of all fat, rinsed, cut into sections, and blanched once in stock)
300 g
lean pork (rinsed and finely minced)
50 g
red chili (rinsed and cut into sections)
1
green chili (rinsed and cut into sections)
1
scallion (rinsed and sliced into thin rounds)
1
ginger (rinsed and minced)
1
lard
50 g
soy sauce
to taste
cooking wine
to taste
salt
to taste
ground white pepper
to taste
stock
to taste
cornstarch (for light thickening)
to taste
aromatic vinegar
to taste
sesame oil
1 tsp
MSG
to taste
Instructions
1
Prepare the pork tendons
After the pork tendons have softened, trim away all the fat, rinse them well, cut them into sections, and blanch them once in stock.
2
Prepare the remaining ingredients
Finely mince the lean pork, slice the scallion into thin rounds, mince the ginger, and cut both chilies into sections.
3
Stir-fry the pork and chilies
Heat the wok and add the lard. Once hot, stir-fry the pork and chilies. Add the soy sauce, ginger, and cooking wine and stir-fry briefly, followed by the salt and white pepper.
4
Braise and finish
Add enough stock to cover the ingredients, add the pork tendons, and simmer until they absorb the flavors. Lightly thicken the sauce with cornstarch, then add the aromatic vinegar, sliced scallion, sesame oil, and MSG, and stir until evenly combined.
