BRAISED PIGS FEET IN SOY-CARAMEL SAUCE

By MRS. LEE SIN, China
BRAISED PIGS FEET IN SOY-CARAMEL SAUCE
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These succulent braised pigs feet were a regular meal in Mrs. Lee Sin's house. Naturally high in collagen and gelatin, they also nourished her family, keeping their digestion and joints healthy. The pigs feet were always served with perfectly steamed white rice, and can be garnished with cilantro.
Ingredients
Servings:
Instructions
  1. In a 6-8 quart Dutch oven or other heavy pot, heat the olive oil and sugar over medium-high heat, until it starts to turn a very pale tan color.
  2. Add 1.5 teaspoons minced garlic, stirring constantly until the caramel turns a medium brown (20 seconds or so).
  3. Add the pork and brown it on all sides, for 4-5 minutes total, turning often and swirling around the pan to prevent the caramel from pooling and getting too dark.
  4. Add the soy sauce and water, a few grinds of black pepper, the star anise, and the shitake mushrooms. Bring to a boil, then turn down to a simmer.
  5. Braise, covered, for about 1 ½ hours, until the meat is tender and almost falling off the bone. Add the cabbage, and braise for another 20-30 minutes until everything is fork tender. Taste for salt, adding more soy sauce or salt if necessary.
  6. Serve with steamed white rice and garnish with cilantro.
Ingredients
Servings:
Instructions
  1. In a 6-8 quart Dutch oven or other heavy pot, heat the olive oil and sugar over medium-high heat, until it starts to turn a very pale tan color.
  2. Add 1.5 teaspoons minced garlic, stirring constantly until the caramel turns a medium brown (20 seconds or so).
  3. Add the pork and brown it on all sides, for 4-5 minutes total, turning often and swirling around the pan to prevent the caramel from pooling and getting too dark.
  4. Add the soy sauce and water, a few grinds of black pepper, the star anise, and the shitake mushrooms. Bring to a boil, then turn down to a simmer.
  5. Braise, covered, for about 1 ½ hours, until the meat is tender and almost falling off the bone. Add the cabbage, and braise for another 20-30 minutes until everything is fork tender. Taste for salt, adding more soy sauce or salt if necessary.
  6. Serve with steamed white rice and garnish with cilantro.

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