Skip to main content
logo
Food Advertising by

Braised pig trotters with nam yue ~ 南乳焖猪手

I am not an ardent fan of 'Nam Yue', ' 南乳' but after seeing some recipes using this ingredient, I half heartedly gave it a try and I was amazed that this dish tasted so good.  'Nam Yue' is fermented beancurd made with a concoction of red  yeast '紅麴'', hence the red colour.
It can be an acquired taste and like I said before, I wasn't keen initially.  Let the flavours of the sauce infuse into the trotters and the dish will taste much better the next day.  You can serve this with plain rice or  noodles which I think will be just as satisfying.
















Braised pig trotters with nam yue  ~ 南乳焖猪手 
Ingredients
  • 600 gm pig trotter, chopped into chunks
  • 1 piece nam yue (fermented beancurd)
  • 1 Tbsp Shaoxing wine
  • 1 Tbsp oyster sauce
  • 2 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 10 gm piece sugar
  • 2 Bay leaves
  • 2 star anise
  • 3 slices ginger
  • 3 cloves garlic, chopped
  • 1 onion, sliced
  • white part of spring onion
Method
  1. Wash and clean the pig trotters.  Bring a pot of water to the boil, add in the pig trotters and let it boil for about 5 mins., removing the scum off the water surface.  Dish out the  pig trotters and rinse again under running water, also removing any hair bristles off the skin.  Place them in a colander to rid off excess water.
  2. Place the nam yue in a bowl, add in the wine and mash it up.
  3. In a wok, add some oil, and saute the ginger, chopped garlic, star anise, bay leaves and white part of the spring onion till aromatic.
  4. Add in the pig trotters, nam yue mixture, tossing the pig trotters to mix with the nam yue.  Add all the remaining ingredients, but not salt.  Top up with enough water to cover the pig trotters and bring to a rapid boil.  Lower the flame, cover with  lid and let it simmer for about 30 mins. or more.
  5. Check the taste, add more light and dark soy sauce or piece sugar if required.  Continue to simmer till the meat is tender and the skin and collagen layers become soft and wobbly.  
  6. Fine tune to taste and add salt if necessary.
  7. Remove the lid and continue to simmer till you get the desired texture, poking with a fork to see whether the meat falls off the bone.  Also check on the consistency of the sauce as desired. 
  8. Serve with white rice or noodles.


Comments

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Chocolate Almond Muffins ~ 巧克力杏仁玛芬

  These healthy Chocolate Almond Muffins are grain free and serve as a perfect breakfast for the whole family or to snack on at any time of the day. They are moist, soft, full of chocolate flavour and bursting with chocolate chips with added crunch from the almond slivers. Chocolate Almond Muffins  ~    巧克力杏仁玛芬 Ingredients 188 gm plain flour 45 gm cocoa powder 1 Tbsp cornstarch 130 gm caster sugar 1/4 tsp baking soda 1 tsp baking powder 1/8 tsp salt 2 'L' eggs 1 cup buttermilk (milk + 1 Tbsp vinegar or lemon juice to make 1 cup) 1/2 cup oil 1 tsp vanilla 50 gm chocolate chips Almond slivers to sprinkle Method Sift flour, cocoa powder, cornstarch, salt, baking soda and baking powder into a mixing bowl.  Add in sugar, whisk to combine. In another bowl, whisk eggs, oil, buttermilk and vanilla. Add the wet ingredients to the dry ingredients, mix just to combine.  Overmixing will make tough muffins. Divide the batter between the paper lined muffin pan.  Sprinkle chocolate chips and

Soy Sauce Chicken ~ 豉油鸡

  This is a very common dish but delicious and appetising.  The method of cooking this dish is less labour intensive and does not incur frying.  I marinated the whole legs of chicken overnight which made them more tasty and the sauce is the essence of this dish.  You can also throw in some hard boiled eggs and with a veggie dish on the side, you can serve this with plain white rice or plain congee. Soy Sauce Chicken ~  豉油鸡 Ingredients 2 whole leg of chicken, deboned 3 cloves garlic, shopped 1.1/2 cup water 2 Tbsp light soy sauce 1 tsp dark soy sauce 1.1/2 tsp Shaoxing wine 1.1/2 Tbsp rock sugar 1 tsp cornflour + 2 tsps water to thicken White part of spring onion White sesame seeds lightly toasted (optional) Method Season the chicken with the chopped garlic, light and dark soy sauces for a few hours or overnight. In a pan, boil the water with the white part of the spring onion and add in the seasoned chicken,. Add in the rock sugar and let the chicken simmer till tender and cooked. Let