Soups with stewed pig’s trotter are extremely nutritious, tender, and delicious, perfect for family meals. Let’s head to the kitchen to prepare 2 recipes for stewed pig’s trotter with pickled radish and banana flower to change up the daily meals with TasteVN!
1. Stewed pig’s trotter with pickled radish
Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Stewed pig’s trotter with pickled radish For 4 people
Pig’s trotter 1.5 kg Pickled radish 400 gr (3 – 4 pieces) Young coconut 1 fruit (for water) Shallots 2 pieces (cut in half) Lemon 1 fruit (cut in half) Spring onions 4 stalks (cut into sections) Chili 4 pieces Coriander a little Common spices a little (Salt/ Sugar/ Monosodium glutamate)
How to choose delicious pickled radish
- Choose pickled radish that has a uniform brownish-yellow color, feels soft and slightly dry to the touch, and has a characteristic pungent smell of radish.
- Avoid purchasing pickled radish that shows signs of mold and emits an unpleasant odor.
- You can find pickled radish at markets or on e-commerce sites at reasonable prices. Additionally, to ensure safety, you can also try making it at home using TasteVN’s recipe.
How to prepare Pig trotter braised with pickled radish
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Prepare the pig trotter
When purchasing pig trotters, use a knife to scrape off any remaining fine hairs and then wash them thoroughly with water.
To eliminate the odor of the pig trotter, place a pot on the stove, add about 1 liter of filtered water, 2 shallots, and 1 lemon cut in half, add 1 teaspoon of salt, bring to a boil over high heat, then blanch the pig trotter for about 4 minutes.
Once the pig trotter has released some foam and residue, remove it to a plate.
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Prepare the pickled radish
Place the pickled radish in a bowl and soak it in filtered water for about 10 minutes to rehydrate. Then, cut the radish into slices about 1/2 finger width.
After cutting, place the radish back into the bowl and soak it in water for another 30 minutes. To reduce the salty and pungent taste, after soaking for the required time, remove the radish and squeeze it thoroughly to drain the water.
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Braised dish
Place a deep-bottomed pan on the stove, add about 1 liter of filtered water along with the water of 1 coconut and bring to a boil over medium heat.
When the water has boiled, add the prepared pork leg to braise. Season with 1 teaspoon of monosodium glutamate and 1 tablespoon of sugar, then stir well.
After 15 minutes, add the pickled radish, stir well, and braise for another 30 minutes.
When the pork leg is tender, taste and adjust the seasoning, then add green onions, cilantro, and whole chilies, turn off the heat, and serve in a bowl.
Tip:
- To check the doneness of the pork leg, use chopsticks or a sharp stick to poke into the meat; if it goes in easily, the pork leg is tender.
- You can also use a pot to braise the pork leg. Additionally, to save time, you can use a pressure cooker.
- To make the broth clearer and tastier, you should skim the foam during the braising process.
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Finished Product
The pork hock soup with salted radish, when completed, will have the aroma of radish and coconut water. The pork hock is deliciously sweet and absorbs flavors evenly, and when dipped in a bit of chili fish sauce, it will be extremely appetizing.
You can enjoy the braised pork hock with rice or vermicelli, both will be very tasty.
2. Braised Pork Hock with Banana Blossom
Preparation
15 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Braised Pork Hock with Banana Blossom For 4 people
Banana blossom 1 piece (2kg) Pork hock 400 gr Rock sugar 1 teaspoon Green onion 1 stalk (chopped) Red onion 1 bulb (sliced thin) Common spices a little (sugar/ seasoning/ salt/ pepper)
How to Choose Fresh and Delicious Banana Blossom
- The banana blossom, when peeled and shredded, usually has a dark black or brownish color, not crunchy and firm like when soaked in chemicals, so be careful when buying.
- Good banana blossoms have a deep red color, fresh skin, and a white powdery layer outside. When you hold it, it feels firm and heavy.
- You should buy whole banana blossoms to prepare and store yourself, ensuring safety and quality of the banana blossom.
How to cook Pork Leg Braised with Banana Blossom
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Prepare the pork leg
Cut the pork leg into bite-sized pieces, rinse briefly in cold water to clean.
Then, put salt into a large bowl and add the pork leg, pouring boiling water over it until submerged. Blanch the pork leg in boiling water for about 2 minutes, then remove, rinse thoroughly, and let drain.
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Prepare the banana blossom
First, mix 1 basin of diluted salt water and squeeze 1/2 lemon into it.
Peel the outer leaves of the banana blossom, and when you reach the tender buds tightly wrapped together, cut into bite-sized pieces and soak them in the salt water to prevent browning.
For the tender buds, remove the core at the top and soak them in the basin of water along with the banana blossom.
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Pork Leg Stew
Place a pot with 1 liter of water on the stove, add the cleaned pork leg along with 1 tablespoon of salt and 1/2 tablespoon of seasoning. Cover and stew the pork leg for about 60 minutes over medium heat.
After 20 minutes, open the lid to check; if the water has reduced and the pork leg is tender, add the banana flower, gently submerging it in the broth. Season the dish with 1 tablespoon of sugar, 1 teaspoon of salt, and a bit of pepper. Stir well to dissolve the seasonings completely, increase the heat, and continue to cover and cook the banana flower for about another 15 minutes until it is tender.
After stewing, open the lid and check that all the ingredients are tender. Adjust the seasoning to taste, and the dish is ready. Serve the stew in a bowl, garnishing with a little chopped green onion and thinly sliced shallots, and it’s ready to enjoy!
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Finished Product
The stewed pork knuckle with banana flower is presented in a very delicious and appealing way. The pork knuckle is stewed until tender and sweet, absorbing the spices, and served with the banana flower cooked just right, which is both soft and crunchy, fragrant and nutty. The broth has a milky white color, with a light fatty taste and a unique, fragrant banana flavor.
The dish becomes even more appetizing when dipped in fish sauce mixed with a bit of ground pepper, giving a spicy and pungent taste. You can enjoy it with fresh vermicelli or with hot, sticky white rice, both of which are extremely suitable and will surely make you unable to put down your chopsticks.
How to Choose Fresh and Delicious Pork Knuckle
- It is best to choose pork knuckles that are light pink in color, with intact legs, not scratched or bruised, and should not have any unpleasant odors.
- Use your hand to press and test the elasticity; if the meat feels dry and has good elasticity, it is a fresh pork knuckle.
- Additionally, you should choose the hind legs because they usually have more meat, are crunchy when eaten but not greasy, and have a higher nutritional value than the front legs.
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Above is an article guiding 2 how to cook stewed pork knuckle with pickled radish and banana flower that is delicious, nutritious, good for health, rich in flavor, yet extremely simple and easy to make that anyone can do. Wishing you success with these 2 recipes!
*Images and recipes referenced from the YouTube channel Easycook – Delicious Cooking and Laughing Out Loud.
