Vietnamese Braised Pork Trotters (Giò Heo Giả Cầy) is a traditional Vietnamese dish with a rich and flavorful taste, thanks to the combination of fermented rice (mẻ), shrimp paste, and turmeric. The pork trotters are tender yet slightly chewy, making them perfect to enjoy with rice or vermicelli noodles.
Ingredients:
1 kg pork trotters
2 tablespoons fermented rice (mẻ)
1 tablespoon shrimp paste
1 teaspoon turmeric powder (or fresh turmeric, finely pounded)
1 large galangal root (finely pounded)
3 cloves garlic, 2 chili peppers (minced)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cooking oil
Water or fresh coconut water
Instructions:
1. Char the pork trotters: To enhance the aroma, lightly char the pork trotters over a charcoal fire or a gas stove until the skin turns golden brown. Then, rinse and cut them into bite-sized pieces.
2. Marinate the meat: Mix the pork trotters with fermented rice, shrimp paste, turmeric, galangal, garlic, chili, salt, sugar, and oil. Let it marinate for at least 30 minutes.
3. Stir-fry and braise: Heat a pot, add the marinated pork, and stir-fry until fragrant. Then, add enough water or coconut water to cover the meat. Simmer for about 40-50 minutes until the pork is tender.
4. Serve: Once the sauce thickens and the meat is soft, adjust the seasoning to taste. Serve with steamed rice, vermicelli noodles, or crusty bread
