Big Fat Pig Sunday - Part 2

Braised pig's trotters with Shanghainese noodles

Pig's trotters are very popular in the Far East. They are braised for a long time, until the texture becomes soft and slightly elastic - almost like eating a mochi (Japanese glutinous rice cake). In Taiwan, they call this "Q".

Apparently pig's trotters contain a lot of collagen, which is good for the skin and hair. Traditionally Chinese women follow a special diet featuring braised trotters in sweetened vinegar after giving birth. I was told that the women who had the trotters recovered faster than the ones do not. I'm not sure if the effect is exaggerated, but if it tastes good and it makes my skin and hair look good, it sounds like a pretty good deal to me :)

There are many different ways to braise the trotters. You can braise it with sweetened vinegar, oyster sauce, or with dried plum etc. For this recipe, I'm cooking it in a soy sauce based stock called "Lo Sui". 

Braised pig's trotters with Shanghainese noodles

Serves 4

2 Pig's trotters

1 Spring onion, cut in 4

Thumb sized ginger root, cut into thick slices

For the Lo Sui

2 Star anises

Half of a small cinnamon stick

Thumb sized ginger root, cut into thick slice

2 Spring onions, cut in 4 each

2 Gloves of garlic

1 tbsp Whole black peppercorns

1 tbsp Brown sugar

80ml Light soy sauce

20ml Dark soy sauce

50ml Chinese rice wine

600ml Water

Wash the trotters, remove any visible dirt (especially under the toe-nails) and hair. If you have a blow torch, use it to burn the hairs if necessary, this will make them easier to remove. You can ask your butcher to cut the trotters into chunks, or you can run a sharp knife down the middle to split it in half.

Fill a wok or a big saucepan up with water, around 3/4 full. Bring it to boil. Put the spring onions and gingers into the boiling water, followed by the trotters.

Bring the water to boil again and then let it simmer for 5 minutes. This will help to get rid of the blood, and the earthy taste of the trotters.

Take the trotters out of the wok, then put them straight into iced cold water. Let them cool down. Pat dry with kitchen paper.

Put all the Lo Sui ingredients in a medium sized saucepan. Add the trotters, bring it to boil, then reduce the heat and simmer uncovered for 20 minutes. Cover it then transfer to the oven at 150C for 2 hours, or continue to simmer for at least 2 hours at minimum heat.

Remember to taste the sauce to adjust the flavour to your liking. The sauce should thicken up, and get richer in taste. Take the meat off the bones when ready, and cut it into chunks.

You can buy Shanghainese noodles in most of the Chinese supermarkets - I am using the thin ones. Put the soup base into a bowl, then add boiling water until half full. Add the cooked noodles. Lay the trotters on top, and use a big spoon to pour the sauce over the trotters. Deliciously Q!