Braised pig's feet, or zhā zhu zuǐ, is a classic and comforting dish in Chinese cuisine, renowned for its rich, gelatinous texture and deep, savory flavor. This seemingly humble dish packs a surprising punch of umami, a testament to the magic of slow cooking and carefully chosen ingredients. The tender, melt-in-your-mouth pig's feet are a result of patiently braising them in a flavorful broth infused with aromatic spices and herbs. Beyond its deliciousness, this dish offers a satisfying culinary experience, perfect for a chilly evening or a special occasion.
This authentic recipe will guide you through each step, from preparing the pig's feet to achieving that perfect balance of tenderness and rich flavor. We'll explore the secrets to achieving the ideal texture and unlocking the full depth of flavor in this traditional Chinese masterpiece. Ready to embark on a culinary journey? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Knife
- Lighter
- Rice cooker or Wok
- Chopsticks
- Serving plate
Ingredients
- Pig's feet: 6
- Water
- Leeks
- Chinese cooking wine (Li AO geo)
- Peanut oil
- Sugar
- Bay leaves
- Ginger
- Sichuan peppercorns
- Garlic
- Star anise
- Cinnamon
- Dark soy sauce
- White soy sauce
- Salt
Step-by-Step Instructions
Step 1. Prepare and Pre-boil Pig's Feet
- Remove hair by burning with a lighter or using a cooker. Scrape off any blackened residue.
- In a wok, pre-boil the pig's feet in pre-boiled water to remove impurities and blood.
Step 2. Sauté Aromatics and Caramelize Sugar
- In the wok, stir-fry leeks, Chinese cooking wine, and spices (bay leaves, ginger, Sichuan peppercorns, garlic, star anise, cinnamon).
- Add sugar to the wok and dissolve it slowly over low heat, being careful not to burn it.
- Add the pre-boiled pig's feet to the wok and stir-fry lightly with the caramelized sugar.
Step 3. Braising the Pig's Feet
- Add dark soy sauce, white soy sauce, and more hot water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 2 hours (longer if necessary). Check periodically and stir gently.
Step 4. Final Checks and Serving
- Use chopsticks to check if the pig’s feet are cooked. The meat should easily separate from the bone.
- Add salt to taste. Serve on a plate, garnished with scallions.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- Use a rice cooker for a hands-off approach, as it automatically shuts off once it reaches a certain temperature.
- A low fire is crucial when frying the sugar to avoid burning.
- The braising time may vary; check for doneness regularly.
Nutrition
- Calories: approximately 600-800
- Fat: approximately 40-60g
- Carbs: approximately 20-30g
- Protein: approximately 40-50g
FAQs
1. How can I make sure the pig's feet are tender?
The key is long, slow braising. Ensure the pig's feet are fully submerged in the braising liquid and cook them until incredibly tender, usually at least 2-3 hours. A pressure cooker can significantly reduce cooking time.
2. What can I do if my braised pig's feet are too salty?
Add a little sugar to help balance the saltiness. You can also add more braising liquid or a splash of rice vinegar to cut through the salt. Next time, reduce the amount of soy sauce you use.
With this recipe, you've mastered the art of creating authentically tender and flavorful braised pig's feet. Enjoy the rich, satisfying taste of this classic Chinese dish, perfect for sharing with family and friends. Now go forth and impress everyone with your culinary prowess!