收 · Restore · soup
Peanut & Pig Trotter Broth
花生猪脚汤
花生猪脚汤
Serves
4
Time
170 min
For
Weeks two onwards
Po Po sayswhy we make this
“A different tradition from the vinegar trotter pot. Where the vinegar version is sour and warming, this one is silky and savoury, with peanuts associated in tradition with the breastfeeding period.”
Ingredients · 材料
At SeeWoo · Wing Yip
1 trotter (~700g)
Pork trotter 猪脚
chopped at the butcher
200g
Raw peanuts (skin on) 花生
skin on, soaked 2 hours
6 dates
Red dates (jujube) 红枣
pitted
5 slices
Old ginger 老姜
to taste
Sea salt 盐
Method · 做法
1
Soak peanuts in cold water for at least 2 hours.
2
Blanch the trotter in boiling water for 4 minutes. Drain and rinse to remove scum.
3
Combine trotter, peanuts, dates, and ginger with 2L of water in a deep pot.
4
Bring to a boil, skim, then drop to the lowest possible simmer with the lid on for 2 hours, until the trotter is fork-tender.
5
Salt at the table. The broth thickens beautifully.
Herbs & safety · 安全
Pig trotter is rich; introduce from week two. If you have a peanut allergy in the household, swap peanuts for chickpeas or skip altogether.