Braised Pig Feet and Lotus Root with Fermented Red Tofu
南乳蓮藕炆豬手

Braised Pig Feet and Lotus Root with Fermented Red Tofu 南乳蓮藕炆豬手Braised Pig Feet and Lotus Root with Fermented Red Tofu 南乳蓮藕炆豬手

Ingredients:

For pig feet

  • 1 piece pork feet, about 2 - 2 1/2 lb (1.0 - 1.25 kg);
  • 1/2 cup chopped ginger, 1 piece ginger, about 6 oz (180 g), peel, pound and chop;
  • 10 cloves garlic, peel, pound and chop;
  • 1 tablespoon vegetable oil;
  • 2 pieces fermented red tofu, about 4 oz (120 g);
  • 2 teaspoons sauce from fermented red tofu;
  • 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
  • 4 cups (480 ml) water.

For thickening sauce

  • 1 1/2 teaspoons corn starch;
  • 1/2 teaspoon sugar;
  • 1/4 cup water;
  • 1 tablespoon liquid aminos/soy sauce.

Recipe:

Serving for 4

  1. Have your butcher spilt and cut pork feet to about 2” (5 cm) X 3” (7 cm) pieces;
  2. Scrap skin of pork feet, wash, pat dry and set aside;
  3. Add 2 cups of water to a separate medium stock pot over medium high heat;
  4. Add pork feet when water comes to a boil;
  5. Boil for 5 - 10 minutes, rinse pork feet and set aside;
  6. Add 1 tablespoon vegetable oil to a wok/sauté pan over medium high heat;
  7. Sauté ginger for 5 minutes then add garlic;
  8. Take them out and set aside;
  9. Cook fermented red tofu for 2 minutes;
  10. Put in pig feet;
  11. Coat pig feet with fermented red tofu;
  12. Add Liquid Aminos and give it a chance to cook;
  13. Add water and then ginger and garlic;
  14. Cook for an hour;
  15. Turn the flame higher and add lotus roots;
  16. Lower the heat when it comes back to a boil;
  17. Cover and cook for 45 - 60 minutes;
  18. Add well mix thickening sauce to the middle;
  19. Turn off heat when it comes back to a boil and thickens;
  20. Plate and serve hot with rice or noddles.

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