Pig’s Feet Soup
There is something so very comforting about Pig’s Feet Soup. Stories I have heard say that this was a dish new mom’s would be served to cleans their bodies and prepare them for motherhood. I love this version with the familiar flavors of Japanese and Okinawan ingredients of miso, kombu and daikon.
3 lbs pig's feet, 2 ½-inch pieces 12 c. water, as needed 4 stalks green onion, tied into a knot 3-inches ginger, peeled, crushed 6 cloves garlic, crushed 5 pc. star anise 2 TB white miso (fermented soy bean paste) 2 cubes, fermented bean curd 1 ½ TB Aloha shoyu 1 ½ TB oyster sauce 1 TB Shoaxing wine 1 TB palm sugar salt and white pepper to taste 3 oz nishime kombu (dried narrow seaweed), soaked, tied in knots 6 dried shiitake mushrooms, soaked, stems removed, quartered 1 medium onion, diced 1 large daikon (white radish), peeled, 1-inch cubes
In a large saucepot over medium high heat, combine pig's feet, water, green onion, ginger, garlic and star anise. Bring to a boil. Lower heat and simmer 1 1/2 - 2 hours. Strain; returning broth to saucepot. Discard green onion, ginger, garlic and anise. Skim off any skum and oil. Into pot; stir in miso, bean surd, soy sauce, oyster sauce, wine, sugar, salt and pepper. Return pig’s feet to pot along with remaining ingredients. Simmer 30-40 minutes; until kombu and daikon are cooked through and pig’s feet is tender. Taste for seasoning.