Description
A wildly popular street food drawing massive lines at Chinese night markets. Pig trotters braised in spices until meltingly soft, split in half, then thrown directly onto a charcoal grill until the skin chars into a rock-hard crust. Smothered in cumin and chili.
Restaurants serving Kao Zhu Ti (Spicy Grilled Pig Trotters)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pig trotters
- Soy/Star anise(for braising)
- Grilling oil
- Cumin powder
- Chili powder
- White sesame
Instructions
- [Authentic Recipe]
- Torch hairs off pig trotters and blanch.
- Place in 'Lao Lu' (master stock) with soy, rock sugar, star anise, cinnamon, and bay leaves. Braise for
- hours until meltingly soft and fully cooked.
- Remove from the broth, split in half lengthwise, and skewer with metal rods.
- Place on a high-heat charcoal grill, continuously basting with oil.
- Grill until the gelatin violently crackles and pops in the oil, transforming the skin into a rock-hard, deeply charred crust.
- Finally, bury it under a massive coating of cumin powder, chili flakes, salt, crushed peanuts, and white sesame.
Learn more Spice, substitutes, tips
Key spices
Charred cumin and chili aroma、Pork fat
Substitutes at Japanese supermarkets
(Grill Japanese braised trotters in an oven)
Pairing
Cold Beer / Boba Milk Tea
Trivia
[Trivia] Unlike simply 'braised' trotters, grilling drops excess fat and multiplies the roasted aroma tenfold. Touted as a 'beauty-enhancing collagen skewer', Chinese young women happily devour these, leaving their mouths stained red with spice.
Eating tips & etiquette
[Unique Eating] Handed over in a paper bag. While walking, first bite off the 'rock-hard, spice-encrusted skin', then passionately suck out the 'piping hot, melting collagen' bursting from the inside.
Allergen
Pork, Soybeans, Wheat (Soy sauce), Sesame