Fermented Bean Curd and Ginger Braised Pig's Trotters 腐乳薑汁燜豬蹄

A classic Cantonese braise featuring tender pig's trotters infused with the savory umami of fermented bean curd and the warming spice of ginger. The meat becomes fall-apart tender after slow braising, absorbing the complex flavors of fermented bean curd, ginger, and soy. Rich, aromatic, and deeply satisfying.

Nutrition (per serving)

Ingredients

• 800g Pig's trotters, cleaned and chopped
• 100g Fermented bean curd (腐乳)
• 80g Ginger, sliced
• 8 cloves Garlic
• 4 stalks Scallions
• 60ml Soy sauce
• 30ml Oyster sauce
• 15ml Dark soy sauce
• 20ml Shaoxing wine
• 400ml Chicken or pork stock
• 15g Rock sugar
• 30ml Oil
• 2 pieces Star anise
• 1 piece Dried tangerine peel (optional)

Steps

1. Blanch pig's trotters in boiling water for 5 minutes, then drain and rinse under cold water to remove impurities
2. Heat oil in a clay pot or heavy-bottomed pot over medium-high heat
3. Add ginger slices and garlic, stir-fry until fragrant, about 1 minute
4. Add blanched pig's trotters and stir-fry for 2 minutes to seal the meat
5. Mash fermented bean curd with a spoon and add to the pot, stirring well
6. Add Shaoxing wine and stir, then add soy sauce, dark soy sauce, and oyster sauce
7. Add stock, rock sugar, star anise, and dried tangerine peel if using
8. Bring to a boil, then reduce heat to low and cover with lid
9. Braise for 90 minutes, stirring occasionally to ensure even cooking
10. Check that trotters are tender and fall apart easily, adjust seasoning if needed
11. Stir in scallions just before serving for freshness

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce