Midu Rolled Pig's Trotter

Midu Rolled Pig's Trotter

Midu Rolled Pig's Trotter is a geographical indication certification trademark.

　　Rolled pig's trotter is a traditional delicacy of Yunnan’s ethnic minorities, beloved by locals for its fresh color and delicious taste, diverse serving methods, and easy preservation. Among these, those made in the Midu area are the most famous, hence also called “Midu Rolled Pig's Trotter.”

　　Midu Rolled Pig's Trotter is a unique cured and cooked meat product of Midu. It is named “rolled pig's trotter” because it resembles a fresh pig’s trotter in appearance. With a prestigious reputation spanning over 500 years, it has been included in the second batch of Intangible Cultural Heritage in Dali Prefecture.

　　The making of Midu Rolled Pig's Trotter involves meticulous ingredient selection and complex procedures. First is the ingredient selection. Whole cleaned pig’s trotters and pork tenderloin or lean pork from the hind leg are chosen. The bones are removed from the trotters, while the tenderloin and hind leg lean meat are cut into strips about 3–5 cm wide and 2–4 cm thick—the longer, the better. Second is the seasoning preparation. Around 50-proof liquor is used to soak Midu’s specialty seasoning—fermented rice flour—and the liquor is ignited while stirring until the fermented rice flour turns vibrant. Then, around 20 kinds of natural seasonings such as appropriate amounts of cardamom powder, pepper, fennel powder, star anise powder, cinnamon powder, and salt are added and mixed evenly. Third is the production process. The prepared seasonings are evenly applied inside the boneless pig’s trotter and on the cut meat strips. The meat strips are then stuffed into the trotter, which is tightly wrapped like a gaiter using cleaned glutinous rice straw. It is then placed in a container to cure for 2–3 days before being taken out to be boiled or steamed. Once fully cooled, the wrapped glutinous straw is removed, and the product is placed in locally produced earthenware jars from Xinglong Village in Midu. The gaps are filled with fried rice flour mixed with shredded radish, the jar is sealed, and after one month, it can be taken out for consumption.

　　Traditionally handcrafted Midu Rolled Pig's Trotter boasts excellent color, aroma, and taste, with a subtle fragrance of glutinous rice. The meat is tender, tangy, and delicious, offering a distinctive flavor. When eating, simply take it out of the jar, slice, and enjoy—it’s extremely convenient and truly a delightful dish.

　　Production Method:

　　(1) Clean the pig’s leg, make an incision in the skin from the small hoof upward, remove the bone (do not remove the lean meat), and cut the lean meat into strips about 3–5 cm wide and 2–4 cm thick—the longer, the better.

　　(2) Mix the seasonings well and rub them with salt onto the lean meat. Place the glutinous rice in a bowl, add liquor, ignite the liquor, and stir while burning for about 15 minutes.

　　(3) Using a cow horn knife or similar tool, remove the bone between the small hoof and the leg without breaking the skin. Place the lean meat inside, apply the seasoning, and sew up the incision with thread. Tie the area above the small hoof tightly with string as thick as a chopstick (the tighter, the better).

　　(4) Place the tied rolled pig's trotter in a basin to cure for two days, then boil it in boiling water until fully cooked (but not too soft). Take it out to cool, untie the strings, remove the stitches, stuff the gaps with shredded radish and fried rice flour (rice that is fried and ground), place it in a jar, seal the jar, and it will be ready to eat in 15–20 days.

　　Features: The storage time using the jar method is relatively short, and the finished product has a slightly sour taste. If the cooked rolled pig's trotter is tightly wrapped in tissue paper, hung up, and consumed as needed—re-wrapping and re-hanging each time—it can be stored for 8–10 months without change in color or flavor. There are various ways to eat rolled pig's trotter: steamed, boiled, eaten alone, or used in dishes—it’s delicious in every form and perfect as a meal accompaniment or with drinks. Moreover, the longer it is stored, the better it tastes. (Dali)