International dishesSoupsChina45 minutes in a regular pot or 30 minutes in a pressure cooker, not counting preparation
This Cantonese style trotter comes out with glossy brown skin and meat tender enough to fall apart while the whole piece keeps its shape. The broth carries the scent of the herbs, and ladled over egg noodles with bok choy it becomes a full meal.
The hardest part is preparing the skin, since a quick job with the torch and the scraper leaves the smell behind. Torch the hooves and the folds of the skin thoroughly, soak the trotter in cold water to soften the charred layer, then scrape it clean and the smell is gone. Go easy on the herbs, because too many turn the broth bitter.
This batch weighs about 4.2kg, at roughly 77 calories per 100g.
Method
Torch the whole skin of the 1.5kg trotter with a blowtorch or over coals, working carefully over the hooves and the folds.
Soak the trotter in a basin of cold water for 10 to 15 minutes to soften the charred layer, scrape off the blackened skin and rinse it several times.
Slit the trotter lengthwise and ease the bone away while keeping the outside shape intact. Brush dark soy sauce evenly over the skin.
Heat oil to about 160 degrees C and fry the trotter on all sides until the skin is golden brown and firm. Lift it out and drop it straight into cold water.
Bring 2.5 liters water to a boil in a large pot. As it comes to a boil, stir in 10g salt, 10g MSG, 30 to 35g chicken bouillon powder and 13.5g kOBE Monk Fruit Blend until dissolved, then add 50ml white rice wine.
Boil a separate pot of water and blanch the herbs quickly to rinse off dust, giving the dried longan only a light rinse.
Once the broth boils, add all of the herbs and a few slices of ginger, then lower the fried trotter in gently so the liquid covers it.
Cover and stew over medium heat for about 45 minutes, or 30 minutes in a pressure cooker, until a chopstick passes through the meat easily.
Blanch the egg noodles quickly, cool them in cold water and toss them with a little cooking oil so the strands stay loose.
Blanch the bok choy for 3 to 5 minutes, cool it in cold water to hold the green, then drain.
Tips
Too many herbs turn the broth bitter, so keep the amounts small.
Blanching the trotter first and skimming often is what keeps the broth clear.
Buy this set of herbs weighed out at a Chinese herbal shop and say it is for stewing a pork trotter, so the proportions come out right.
kOBE Monk Fruit Blend dissolves slowly, so add it as the water comes to a boil and stir until it disappears.
kOBE Monk Fruit Blend carries the sweetness only, so the color has to come from caramel sauce or soy sauce.
Dropping the fried trotter straight into cold water firms the skin and sheds excess oil.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.