Braised Pigs' Feet | 炖猪蹄
3 lbs pigs' feet, chopped in segments
8 cloves garlic
4 pieces of red fermented beancurd with their juices
1-2 tablespoons canola oil
3 star anise
7-8 slices of ginger
2 tablespoons sugar
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
3 tablespoons rice wine
Salt and additional light soy sauce to taste as needed
Put pigs' feet in dutch oven and submerse in water. Bring to a boil and then transfer to a colander. Rinse thoroughly with fresh water. While the pigs' feet are cooking, peel and chop the garlic and mix with the fermented tofu and their juices.
Using the same dutch oven, coat bottom with oil and stir-fry star anise and ginger until fragrant, about 1-2 minutes over medium heat. Move ingredients to the side of the pot and add sugar. Let sugar caramelize before adding garlic/beancurd mixture. Toss in pigs' feet to coat. Add all remaining ingredients except salt and almost submerse the pigs' feet in water. Bring to a boil.
Reduce heat and simmer for three hours, stirring occasionally. Taste broth after one hour to see if more soy sauce or salt is needed. Meat should be tender and falling off the bone when done. Enjoy alone or over rice.
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