Pork Feet Soup With Corn
A pot of steaming hot corn stew with pork feet not only warms the body and mind but also brings a sense of happiness to the whole family. Let's take a look at the complete recipe for this traditional dish.
What is Pork Feet Soup with Corn?
Pork feet soup with corn is a classic Cantonese stewed soup, focusing on a rich broth and the natural flavors of the ingredients.
People from Guangdong like to use the stewing method to make soup, as it takes enough time for the flavors to fully develop. Typically, a pressure cooker or slow cooker is used to make it so that the soup is rich and not bland.
In this soup, the pork feet are stewed to be soft and elastic, while the corn adds a natural sweetness. The broth is especially smooth. After stewing for a while, the gelatin from the pork feet is released, and after drinking the soup, your mouth feels slightly sticky, which is incredibly satisfying!
Where can I buy pork feet?
You can go to Asian supermarkets or Latin markets, which often sell refrigerated or frozen pork feet.
Local butcher shops may also have them, and if you're unsure, you can ask the staff directly.
Online fresh food platforms are also a good option, where you can have frozen pork feet delivered right to your home for more convenience.
How should pork feet be cleaned and prepared?
Burn the skin and remove the hair: If there are any hairs left on the pork feet, you can burn them slightly with fire and then scrape them off, or use tweezers to pull them out.
Scrub clean: Use warm water with a little salt or white vinegar to scrub the pork feet, which helps remove mucus and blood.
Blanch to remove the smell: Put the pork feet in cold water with a few slices of ginger. Once the water boils, skim off the foam, then simmer for 8-10 minutes. Take them out and rinse clean to remove the odor and impurities.
INGREDIENTS
Main Ingredients
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·1 pork feet (cut into 2-3 cm pieces)
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·1 ear of corn (cut into 3-4 cm sections)
Additional Ingredients
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·10g ginger (sliced)
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·10g green onions (chopped)
Seasonings
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·3 star anise
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·2 cinnamon sticks
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·5g doubanjiang (fermented bean paste)
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·10ml cooking wine
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·A splash of soy sauce
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·5g salt
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·3g sugar
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·15ml oil
COOKING STEP
Step 1
Cut the pork feet into 2-3 cm pieces, cut the corn into 3-4 cm sections, slice the ginger, and chop the green onions for later use.
Step 2
Pour 600 ml of water into a pot, add the pork feet pieces, and bring it to a boil.
Step 3
Once the water boils, skim off the foam, blanch for 8-10 minutes, then remove the pork feet pieces and rinse them for later use.
Step 4
In another pot, add 15 ml of oil. Once the oil is hot, add the sliced ginger, star anise, and cinnamon sticks, and stir-fry until fragrant.
Step 5
Add the blanched pork feet pieces and stir-fry for 2-3 minutes.
Step 6
Add the doubanjiang, cooking wine, salt, sugar, and a splash of soy sauce, and stir well.
Step 7
Pour in 400 ml of water and the corn sections, cover the pot, and bring it to a boil.
Step 8
Transfer the mixture to a pressure cooker and cook for 15 minutes.
Step 9
Pour the pork feet and corn from the pressure cooker back into the pot, cover, and cook on high heat to reduce the sauce.
Step 10
Once the sauce thickens, remove from heat, plate, and sprinkle with chopped green onions.
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Cooking Tips
Choose fresh pork feets: Fresh pork feets have more tender meat, and the soup will have more elasticity. When buying, choose pork feets with thick skin, as the soup will be richer.
Blanching the pork feets: Blanching before cooking can remove the odor and impurities, making the soup base clearer.
Control the cooking time: A pressure cooker can effectively shorten the cooking time, but if you don’t have one, you can use a slow cook method, which will take about 2 hours.
Reducing the sauce: Finally, reduce the sauce on high heat to thicken the soup, concentrate the flavor, and avoid the soup being too thin.
Ingredient Substitutions and Variations
pork feet substitute: If you can't find pork feets, you can try pig feet or pig shank meat, as they also have rich collagen and texture.
Corn substitute: If fresh corn is not convenient, you can use corn kernels or canned corn. While the texture may not be exactly the same, the taste is still good.
Doubanjiang substitute: If you don’t have doubanjiang, you can use other chili sauces or omit the doubanjiang and add more soy sauce and minced garlic to bring out the aroma.
Spice substitute: If you lack star anise and cinnamon, you can use other spices like bay leaves or fennel seeds, which can still give the soup base more depth.
Serving Suggestions
With rice: This soup has a rich flavor, and it pairs perfectly with rice, which can absorb all the deliciousness.
Add some spice: If you like it spicy, you can sprinkle some chili powder or add a bit of chili oil for a more layered flavor.
With some side dishes: When eating this dish, pairing it with some refreshing side dishes, like cold cucumber salad or pickles, can help cut through the richness and stimulate your appetite.
Eat while hot: It's best to eat it while hot, as the pork feets are tender and the soup base is most aromatic and flavorful.
FAQs:
Other parts of the pig can also be used, but these areas will result in a more concentrated and flavorful soup.
If you're using a regular pot, it's best to stew on low heat, ensuring there is enough water in the pot to avoid it drying out. Typically, stewing for 2-3 hours will yield a rich broth.
When the soup in the pot is about to come to a boil, add the corn segments and simmer slowly with the pork feets. The corn will also absorb more flavor and become tender and delicious.
If you're using a regular pot, you could try increasing the cooking time or cutting the pork feets into smaller pieces to speed up the cooking process.
If that still doesn't work, consider using a pressure cooker. It will soften the pork feets faster and result in a better texture.
REVIEWS
