Perilla Pig Trotters is a classic Cantonese-style dish. The trotters are braised until tender and fall-off-the-bone, packed with collagen, and infused with the fresh aroma of perilla. The trotters are pan-fried first to render out excess fat, and the perilla is added in two stages for a deeper flavor. Savory with a hint of spice—perfect with steamed rice or as a dish to go with drinks.
🌴 Ingredients:
· 1 pig trotter (about 1000g, chopped into pieces, front trotter preferred for more meat and less bone)
· 1 large bunch of fresh perilla leaves (the soul of the dish, adds aroma and flavor)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 whole head of garlic (peeled and smashed)
· 4-5 shallots (chopped, for aroma)
· 3-4 dried red chilies (cut into segments, for flavor)
· 2 star anise
· 1 small piece of cinnamon stick
· 2 bay leaves
· A small pinch of Sichuan peppercorns
🌴 Seasonings:
· 3 tbsp light soy sauce
· 2 tbsp oyster sauce
· 1 tbsp dark soy sauce (for color)
· 2 tbsp cooking wine
· 1 tsp sugar (to enhance flavor)
· A pinch of white pepper powder
· Cornstarch slurry, as needed (for thickening)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Pig Trotters
Chop the trotters into pieces. Blanch in cold water with ginger slices and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Rinse with warm water. ⚠️ Note: Starting with cold water removes the blood and odor. Rinse with warm water to keep them from smelling gamey. - Pan-fry the Trotters
Heat a little oil in a pan. Add the blanched trotters and pan-fry over medium heat for 2-3 minutes until the surface is slightly charred and some fat is rendered. Set aside. ⚠️ Note: Pan-frying renders out excess fat, making the trotters less greasy and more fragrant. - Sauté the Aromatics
Add a little oil to the pan, add the ginger slices, garlic, shallots, dried chilies, star anise, cinnamon, bay leaves, and Sichuan peppercorns, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Stir-fry the Trotters
Turn to high heat, add the trotters, and stir-fry for 2 minutes to coat them in the aromas. Add the light soy sauce, oyster sauce, dark soy sauce, and sugar. Stir-fry until evenly colored. ⚠️ Note: Searing the trotters until fragrant makes them more flavorful when braised. - Braise the Trotters
Pour in enough hot water to cover the trotters (use hot water, or they will contract and become tough). Bring to a boil, then reduce to low heat, cover, and simmer for 1.5 hours until tender and fall-off-the-bone. Add half of the perilla leaves to simmer with the trotters. ⚠️ Note: Add enough water at once. If you must add more, use hot water. Adding half the perilla first infuses the meat with its aroma. - Add the Perilla
Uncover, add the remaining perilla leaves, and simmer for another 5 minutes to infuse the sauce with their fresh aroma. ⚠️ Note: Adding the perilla at the end preserves its fresh fragrance and adds layers to the flavor. - Reduce the Sauce
Turn to high heat to reduce the sauce, stirring constantly until it thickens and coats the trotters. Drizzle in the cornstarch slurry and stir-fry quickly. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Don’t walk away during this step; the sauce burns easily. - Serve
Turn off the heat and plate the dish. Serve hot. The trotters are tender and fall-off-the-bone, packed with collagen, and infused with the fresh aroma of perilla.
💡 More Delicious Recipes:
If you enjoy this rich and tender pork dish, you should also try my [Braised Pork Trotters] for a classic, collagen-packed favorite, or my [Peanut and Pig Trotter Soup] for a nourishing bowl of comfort.
Want to explore more hearty dishes? Check out my full [Main Dishes] category!
💡 Tips:
Blanch the trotters in cold water and rinse with warm water to remove any odor. Pan-fry them first to render out excess fat for a less greasy, more fragrant result. Add the perilla in two stages—half for braising, half for finishing—to build layers of flavor. Add enough hot water at once when braising. Stir constantly when reducing the sauce for a beautiful shine.
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