Pig Trotter Vermicelli 2.0
Pig Trotter Vermicelli 2.0
Ingredients
For the Pig Trotters and Sauce
- 1 can canned pig trotters, meat and liquid separated, chestnuts and shiitake mushrooms reserved
- 1/4 cup Shaoxing wine
- 4 fresh shiitake mushrooms, sliced (if not using from can)
- 4 slices ginger
- 1/2 cup mushroom soaking liquid, from rehydrating dried mushrooms
- 1 tablespoon rock sugar
- 2 tablespoons abalone sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
For the Vermicelli and Vegetables
- 8 ounces vermicelli noodles, soaked in hot water until softened, then drained
- 4 ounces choy sum, or other green leafy vegetables, roughly chopped
For Garnish
- 2 tablespoons shallot oil
- 1/4 cup fried shallots
- 2 stalks green onions, chopped
Instructions
- 1
Separate the pig trotters from the can, reserving the liquid, chestnuts, and any shiitake mushrooms. In a large pan or wok over medium-high heat, add the meat portion of the canned pig trotters. Sear the pork for 5-7 minutes, turning occasionally, until well browned and slightly crispy.
⏱️ 7 min
- 2
Pour in the Shaoxing wine to deglaze the pan. Scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula, incorporating them into the liquid. Continue to cook for 1 minute until the alcohol has evaporated.
⏱️ 2 min
- 3
Remove the seared pig trotters from the pan and set them aside on a plate.
⏱️ 1 min
- 4
To the same pan, add the reserved chestnuts and sliced shiitake mushrooms (from the can or fresh). Add the ginger slices and sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 5
Pour in all of the reserved liquid from the canned pig trotters and the mushroom soaking liquid. Add the rock sugar to the pan. Bring the mixture to a boil.
⏱️ 3 min
- 6
Once boiling, reduce the heat to medium-low and let it simmer for 3-4 minutes to allow the flavors to meld and the rock sugar to dissolve.
⏱️ 4 min
- 7
Stir in the abalone sauce, dark soy sauce, and light soy sauce. Taste and adjust seasoning as needed.
⏱️ 1 min
- 8
Remove and discard the ginger slices from the pan. Add the soaked and drained vermicelli noodles to the sauce. Toss gently to ensure all the noodles are evenly coated and begin to absorb the liquid.
⏱️ 2 min
- 9
Add the chopped green leafy vegetables and the seared pig trotters back into the pan. Toss everything together until well combined and the vegetables are slightly wilted, about 2-3 minutes.
⏱️ 3 min - 10
Transfer the Pig Trotter Vermicelli to a serving platter. Drizzle generously with shallot oil. Sprinkle with fried shallots and chopped green onions/scallions.
⏱️ 1 min
- 11
Serve immediately and enjoy this elevated comfort dish!
Kitchen Tools
Nutrition Facts (per serving)
Pig Trotter Vermicelli 2.0
For the Pig Trotters and Sauce
- 1 can canned pig trotters, meat and liquid separated, chestnuts and shiitake mushrooms reserved
- 1/4 cup Shaoxing wine
- 4 fresh shiitake mushrooms, sliced (if not using from can)
- 4 slices ginger
- 1/2 cup mushroom soaking liquid, from rehydrating dried mushrooms
- 1 tablespoon rock sugar
- 2 tablespoons abalone sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
For the Vermicelli and Vegetables
- 8 ounces vermicelli noodles, soaked in hot water until softened, then drained
- 4 ounces choy sum, or other green leafy vegetables, roughly chopped
For Garnish
- 2 tablespoons shallot oil
- 1/4 cup fried shallots
- 2 stalks green onions, chopped
Instructions
- 1
Separate the pig trotters from the can, reserving the liquid, chestnuts, and any shiitake mushrooms. In a large pan or wok over medium-high heat, add the meat portion of the canned pig trotters. Sear the pork for 5-7 minutes, turning occasionally, until well browned and slightly crispy.
⏱️ 7 min - 2
Pour in the Shaoxing wine to deglaze the pan. Scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula, incorporating them into the liquid. Continue to cook for 1 minute until the alcohol has evaporated.
⏱️ 2 min - 3
Remove the seared pig trotters from the pan and set them aside on a plate.
⏱️ 1 min - 4
To the same pan, add the reserved chestnuts and sliced shiitake mushrooms (from the can or fresh). Add the ginger slices and sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 5
Pour in all of the reserved liquid from the canned pig trotters and the mushroom soaking liquid. Add the rock sugar to the pan. Bring the mixture to a boil.
⏱️ 3 min - 6
Once boiling, reduce the heat to medium-low and let it simmer for 3-4 minutes to allow the flavors to meld and the rock sugar to dissolve.
⏱️ 4 min - 7
Stir in the abalone sauce, dark soy sauce, and light soy sauce. Taste and adjust seasoning as needed.
⏱️ 1 min - 8
Remove and discard the ginger slices from the pan. Add the soaked and drained vermicelli noodles to the sauce. Toss gently to ensure all the noodles are evenly coated and begin to absorb the liquid.
⏱️ 2 min - 9
Add the chopped green leafy vegetables and the seared pig trotters back into the pan. Toss everything together until well combined and the vegetables are slightly wilted, about 2-3 minutes.
⏱️ 3 min - 10
Transfer the Pig Trotter Vermicelli to a serving platter. Drizzle generously with shallot oil. Sprinkle with fried shallots and chopped green onions/scallions.
⏱️ 1 min - 11
Serve immediately and enjoy this elevated comfort dish!