Cha Shu Gu Braised Pork Trotters
CHA SHU GU BRAISED PORK TROTTERS
Yield: 4
This is a classic Shanghainese recipe that uses a less common cut of the pig: the feet/trotters. Pig trotters contain an abundance of collagen to help us build healthy, dewy skin. The umami flavor of cha shu gu accompanies the savory-sweet sauce perfectly. The soybeans may also surprise you with its tender, fulfilling texture. Enjoy!
Ingredients
- 3 pounds Pig feet
- 4 slices of ginger
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons red yeast rice powder
- 2 cups cha shu gu, soaked
- ½ cup raw organic soybean, soaked overnight
- 3 cups chicken broth
Instructions
- In a large pot, put ginger slices, pig feet and add water to cover pork feet. After the water boils, let it continue to blanch for 3 minutes. Take the pig feet out and wash it thoroughly.
- In a pot, add olive oil over medium heat and sear the pig feet. Add 3 tbsp soy sauce, 2 tbsp honey, and 2 tbsps red yeast rice powder. Cook over medium heat for five minutes.
- Add enough chicken broth to cover the pig feet and add the soaked soybeans and cha shu gu. Simmer for 2 hours, until the meat is very soft and falls off the bone.
dairy-free | gluten-free| nut-free
Cha shu gu means "tea tree mushroom" in Chinese because it is commonly grown wildly near tea trees. It is more often used dried for flavor only due to its relatively tough texture compared to other mushrooms. It has an intense, woody, umami flavor that works really well work animal protein and a dark sauce. In TCM, it is used to strengthen the Spleen, stop diarrhea, and benefit the Kidney to treat urinary issues. Research has also proven that cha shu gu is a rich source of linoleic acid, malic acid, and antioxidants.