Preserved Pig Trotters

Preserved Pig Trotters

　　Preserved Pig Trotters is one of the signature dishes of the Tujia ethnic group. The most authentic version is made each winter when families butcher their New Year pig. While the meat is still warm, they rub it with seasonings and let it marinate for 3–4 days to fully infuse the flavors. Then, the pork is hung over a fire pit and slowly smoked using pine, cypress branches, tangerine peel, and orange branches until it turns into pieces of dark or yellowish cured meat.

　　　　The cured meat is hung outside the house and can be preserved throughout the winter without spoiling. When ready to eat, a piece is cut off, washed, chopped, and blanched in boiling water before setting aside. A small amount of oil is heated in a pan, then Sichuan peppercorns, chili peppers, garlic, and ginger are added to release their aroma. The blanched preserved pig trotters are then stir-fried over high heat. Once most of the oil has been absorbed, boiling water is poured into the pan. After it comes to a boil, the mixture is transferred to a clay pot and simmered over low heat for about two hours until it’s ready to serve.