Sozhou Barbecued Trotter Sandwich
Chef David Cunningham, Divisional Chef, Valdosta, Ga.
- 8 ea Trotters (hock)
- 2 qt water
- 1 c red wine vinegar
- 1 c rice wine vinegar
- 1 ea yellow onion, peeled and diced
- 6 ea green onions
- ½ c dark brown sugar
- 2 ea star anise
- ½ ea cinnamon stick
- ½ c ginger, fresh, peeled, sliced thin
- 4 brioche bun sliders
Spicy Slaw (4 servings)
- 4 c green cabbage mix
- 1 ea red bell pepper, sliced thin
- 4 ea green onion, sliced thin
- 2 ea cello carrots, peeled and shredded
- 2 tbsp red chili gochuujang paste
- 2 tbsp soybean salad oil
- 2 ea garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp soy sauce
- 2 tbsp sesame seed
- 2 tsp kosher salt
- 1 tsp black pepper
- Wash the pigs’ feet well. Place them in a large pot and pour in water. Add vinegars, onions, salt and black pepper. Heat to boiling over medium heat. Reduce heat to simmering and cook, covered, until just about tender, about two-and-a-half hours. Skim the surface and stir pigs’ feet occasionally during cooking.
- Add ginger, soy sauce, hoisin, brown sugar, sesame oil, green onions, star anise and cinnamon. Continue to simmer uncovered until the sauce reduces and begins to thicken. Remove pigs’ feet from the pot and let cool. Once cooled, pick and remove bones and chewy parts. Toss the meat with some of the sauce to moisten. Top with barbecued trotters and spicy slaw. Serve with extra sauce on the side. The recipe makes about four sandwiches.
- Mix ingredients thoroughly.