Pigs Trotter In Fermented Bean Sauce

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Pig’s Feet. Patitas. Manos de cerdo.
Pigs Trotters. Schweine fuesse.
Prepared in a stew, pickled, boiled, in a aspic, hot, cold.
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You name it, I love it. On the weekend I have increased my repertoire by yet another version, this one being my new favorite. The preparation is minimal and the final outcome is easily controlled by your final adjustment (or lack thereof) of seasoning. Blanch trotters in salted water. In a good sized pot, add the trotters, water, soy sauce, sriracha, oyster sauce, fermented black bean sauce and sesame oil, diced chilis, diced onions. Bring to a boil, turn down to a simmer and cook until trotters are very soft but not falling apart. Remove trotters. The cooking liquid should have reduced and slightly thickened. If still too liquid, reduce further until desired texture is achieved. Strain. Add some more diced chilis for color and simmer for two minutes. Adjust seasoning to your liking. Return trotters to sauce and reheat. To serve, sprinkle with sliced scallions.
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