中文菜谱：红烧猪蹄
Red braised pork feet. Bizarre? Check. Delicious? Check.
You don’t have to be Andrew Zimmer to find pork feet can be quite tasty too. A well prepared pork feet dish (like mine, O(∩_∩)O~) doesn’t have any swinish smell or taste. Pork feet don’t have much meat as other pork parts. They are gelatinous because of their high content of gelatin. The skin and tender issue are the best part. Think about the outside skin of a cooked ham; that is what the pork feet skin taste like.
If I have to choose between pork loin and pork feet, I will go with pork feet without any hesitation.
The way I cook pork feet this time is very similar to what I did last time with pork hocks. The recipe link is here：http://www.yankitchen.com/english-blog/2014/11/24/asian-pan-bread-with-red-braised-pork-hock
Ingredients：
1 package of cut pork feet (about 2 pounds and 4 oz)
2 to 3 tablespoon rock sugar (or regular granulated sugar)
1/4 to 1/3 cup soy sauce
1 to 2 teaspoon dark soy sauce
1 large piece of ginger
1 tablespoon Sichuan peppercorns
2 cardamoms
2 to 3 star anises
5 to 6 clovers
1 to 2 pieces of dried rhizoma
3 to 4 bay leaves
2 green onions
1/2 cup rice cooking wine
salt to taste
boiling water
Directions：
Wrap the star anises, Sichuan peppercorns, cardamoms, clovers, dried rhizoma and bay leaves with a coffee filter paper (cheese cloth works well too). Tie it up.
Thoroughly clean and rinse the pork feet.
Bring a large pot of water to boil with pork feet in the water together. Cook them for 10 minutes after water boils, and then fish them out with a thong.
Put the pork feet, along with spice bag, rock sugar, rice cooking wine, soy sauce, dark soy sauce, green onions, ginger and salt into a cast iron pot. I use a 4 and1/4 quart Le Creuset soup pot. Fill the pot with fresh boiling water. The water should cover the pork hocks or a little bit above them.
Cook on medium high heat until it boils again, cover the pot and reduce the heat to simmer for about 90 to 120 minutes.
Discard the green onion. Cook on medium high heat again. Cook until the sauce thickens up. Stir gently to prevent meat getting burnt.
When the pork feet are all beautifully coated in red-golden brown caramel like sauce, remove from heat and serve immediately.
Go grab a couple cold beers and enjoy！
