Skip to main content

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.


Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

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. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more