Wineshark Cooking Class - Pork Trotter in White Pepper Stock 白胡椒豬手

Ingredients (for 4):

• Pork trotter - 12 pieces
• Ginger - 10 g
• Spring onion - 10 g
• Water - 1.5 litre
• Star anise - 1 
• Chinese celery - 40 g
• Ginger - 20 g
• Spring onion - 20 g
• Bay leaves - 3
• White peppercorn - 15 g
• Salt - 40 g
• Water - 1.2 litre
• White peppercorn - 25 g
• Star anise - 1
• Bay leaves - 2
• Salt - 10 g

Procedures:

1. Toast the white peppercorns until fragrant. 

2. Smash the white peppercorns into fragments.

3. Boil 1.5 litre of water with star anise, Chinese celery, ginger, spring onion, bay leaves, white peppercorns and salt until boiling, then reduce to low heat and cook for 10 minutes. Cool down as marinade.

4. Boil 1.2 litre of water with remaining white peppercorns, then add star anise, bay leaves and salt. Cook until boiling, then reduce to low heat and cook for 10 minutes. Cool down as serving broth. 

5. Wash the pork trotters thoroughly, then drip dry.

6. Boil a large pot of water, add the pork trotters in, and then add ginger and spring onion. When it boils, reduce to low heat and continue to simmer for 1 hour 30 minutes. 

7. Remove the pork trotters and flush under cold water, then drip dry.

8. Marinate the pork trotters with the marinade for at least 4 hours. 

9. Reheat the serving broth.

10. Add the pork trotters in and when the soup reboils, turn to low heat and continue to cook for 3 minutes before serving.