the first time my (priscilla) dad made this dish, jun couldn’t stop eating it. he said this dish has everything that he loves… meat, fat, tendon, and bone. my mom loves peanuts, especially after they have soaked up all the meaty flavors of the pork. my dad and jun shared the same fondness for pig trotters, because they both love gnawing on bones and cartilages. they are literally all over it like wild beasts.
it might be a bit off-putting to see pigs feet dangling on its own. but then again, most butchered animals are off-putting when we see them live and raw. but if you’re an adventurous food seeker, then you gotta try this part of the pig.
this dish is one of those low and slow recipes that we love. when the trotters break down, it creates a rich, full-bodied broth that truly captures the essence of the seasonings. ladle some broth over a bowl of white rice, or even turn it into a noodle sauce!
pig trotters 2 lb
carrots 2 medium
ginger 1-inch nub
garlic 5 cloves
peanuts 1/2 lb
water 5 cups
dark soy sauce 1/4 cup
oyster sauce 3 tbsp
chinese sweet bean sauce 2 tbsp
black vinegar 1 tbsp
salt 1 tsp
ground white pepper 1/2 tsp
- in a hot pan, brown the pig trotters on all sides, put aside
- smash the ginger and rough chop the garlic and shallots
- in a clay pot, lightly brown the ginger, garlic, and shallots until you can smell the aroma, about 1 min
- put the pig trotters into the clay pot and stir in the dark soy sauce
- toss in the peanuts, carrots, and 5 cups of water
- add in all the remaining seasonings
- cook on medium-low heat for 2 hours, until the trotters are tender (if you are using a pressure cooker, it takes around 45 min. remember to bring the stew to a boil after you remove the lid. it helps combine all the flavours together.)