Sichuan pig's feet

Ingredients for 4 servings:

• 1,000 g pork knuckle(s), with fat edge
• 1,000 g pig’s foot
• 2 large onions, peeled, quartered
• 4 slice(s) of ginger root, 0.5 cm thick
• 2 bay leaves
• 1 star anise, whole
• 2 cloves
• 2 stalk(s) cinnamon, 10 cm long
• 100 ml rice wine
• 18 g salt
• 100 g cane sugar, better brown rock sugar
• 3 liters of vegetable broth
• 1 bunch of coriander leaves
• 40 g ginger root, cut into fine strips

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Clean the pork knuckle and pig’s feet thoroughly, removing any bristles. Cut the pork knuckle into slices no more than 4 cm thick. Saw the pork foot into small pieces, without the toe part. Bring the broth and onions to a boil. A large pot with a grate at the bottom is ideal and prevents the meat from sticking. Layer the meat in the pot. Fill with the broth. Bring to a boil over high heat and skim off the foam. When the foam has stopped, reduce the heat and add the sugar, spices, and rice wine. Now simmer over low heat for at least 1.5 hours at around 75°C. The Chinese actually like the meat when it almost falls off the bone. Place the meat in a bowl and let it rest, covered. Now pour the broth into a wide pot and reduce by half. If you like, you can remove the spices. Finish with a little Sichuan pepper. Do not thicken the sauce! Pour the broth over the pork knuckle and serve. Garnish with unchopped coriander. Serve with rice and freshly chilled whole spring onions in ice-cold water. I like to add plenty of thinly sliced ​​ginger. Leftovers can also be eaten cold—the broth sets.