Stewed Preserved Pig's Trotters

Stewed Preserved Pig's Trotters

　　Stewed in a wok, preserved pig's trotters are a prized delicacy at Tujia family banquets. Rich in collagen, these trotters help improve skin elasticity. When simmered with asparagus, they nourish and beautify the skin. It is said that new mothers who eat them can boost lactation. The stewed trotters turn out tender yet firm, fragrant without being greasy.

　　　　The Tujia people cure meat in winter. After butchering a fat pig at home, they clean the skin-on pork. They salt it for 1–2 days—using plenty of salt to ensure thorough curing—and then hang it under the eaves to be kissed by winter sunlight. After drying in the sun for about a month until fully cured, the delicious preserved meat is ready to eat. During the curing and air-drying process, the fat in the pig's trotters gradually seeps out, leaving behind nothing but pure, dried skin and meat.