Pork Ball and Pig’s Trotter

Pork Ball and Pig’s Trotter

　　Pork Ball and Pig’s Trotter is another popular local snack found throughout the towns and villages of Pingle. With a long history, it has been well-known among the people since the Qing Dynasty.

　　Ingredients: The main ingredients for making Pork Ball and Pig’s Trotter are lean meat and pig’s trotters.

　　Method: To prepare it, first cut the lean meat from the back and hind legs of a freshly slaughtered pig—do not wash it—and use 10 grams each of pure alkali and raw salt per jin of lean meat, along with a small amount of starch, pepper, and fragrant garlic cloves. Put all these into a stone mortar and pound them into a fine, smooth meat paste. Then take the pounded meat out and place it in a clay bowl. Next, clean a wok, set it on a tripod over the fire, add water, and bring it to a boil. At this point, take the pounded meat paste, shape it into small, finger-sized meatballs by hand, and drop them into the boiling water while stirring. Cook and remove them gradually—do not overcook the meatballs or they will lose their fresh flavor.

　　Once the meatballs are done, it’s time to prepare the pig’s trotters. For Pork Ball and Pig’s Trotter, it’s best to use the front trotters of the pig. First, scorch the purchased pig’s trotters over a high flame to burn off the hair, then scrape off the charred skin with a knife, wash them clean, and cut them into appropriately sized chunks. Boil them in a pot of hot water for a few minutes, remove them, and then put them back into the boiling water. Add an appropriate amount of pepper, raw salt, and spices, then simmer the trotters over low heat until the meat is tender and easily separates from the bone.

　　When both the meatballs and trotters are ready, just before serving, pour the meatballs into the trotter soup pot and stir them with a spoon to let the flavors meld. Maintain a gentle heat to keep the soup warm without letting it boil—just hot enough, neither bubbling nor cold. When it's time to eat, scoop out a bowlful, sprinkle in a little pepper, some scallions or cilantro, and enjoy a very tasty meal.

　　Features: Mild yet not greasy, refreshing and slightly sweet, with a rich meaty flavor—you can eat plenty without worry. It’s a favorite dish among both urban and rural folks, hence the saying, “Have a meal of Pork Ball and Pig’s Trotter, and you won’t fear carrying loads up and down the slopes.” When doing heavy physical work, the people of Pingle especially love to prepare this dish.