Pork tendon, or pig’s trotter, is a unique ingredient used in various Chinese cuisines. The collagen-rich tendons become meltingly tender when cooked properly, making for unctuous, mouthwatering dishes. Dried pork tendon requires special preparation to maximize its texture and flavor. Follow this guide to learn how to cook dried pork tendon Chinese style.
What is Dried Pork Tendon?
Pork tendon is the thick, rubbery connective tissue attached to pigs’ trotters It’s very tough and chewy when raw Chinese cooks use various methods to break down the tendon’s collagen into gelatin during cooking, creating rich, silky textures.
Dried pork tendon has been air dried or dehydrated to preserve it. It needs to be rehydrated before cooking It has a more concentrated, porky flavor than fresh tendon
Benefits of Cooking with Dried Pork Tendon
Cooking with dried pork tendon has several advantages:
- Intense pork flavor
- Long shelf life at room temperature
- Versatile ingredient for soups, stews, and braises
- Yields luxurious, melt-in-the-mouth texture
- Nutritious source of protein and collagen
- Thickens and enriches sauces
Tips for Choosing Dried Pork Tendon
Look for thick, whole slices of dried tendon rather than thin shredded pieces. Avoid tendons with a dry, stiff texture. High quality tendons will be flexible and moist with a sheen. Vacuum-packed tendons keep better. Store in a cool, dry place.
Prep Steps Before Cooking
Proper prep is key to getting tender, palatable pork tendons. Here are some tips:
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Rehydrate: Soak dried tendons in water for 2-3 hours, or until pliable. Change the water every 30 minutes.
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Blanch: Bring a pot of water to boil. Add tendons and blanch for 1 minute. Drain and rinse. This removes impurities.
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Parboil: Simmer the blanched tendons for 20 minutes until slightly softened. Drain and rinse.
The tendons are now ready to add to your dish!
Best Cooking Methods for Dried Pork Tendon
Chinese chefs employ various cooking techniques to achieve melt-in-the-mouth pork tendon:
Braising and Stewing
Gently simmering the tendons in flavorful liquid over low heat is ideal. The long cooking tenderizes the collagen. Braise for 1-2 hours until fork tender.
Red Cooking
This Chinese technique combines braising with soy sauce, rock sugar, and aromatics. The sweet soy flavors caramelize on the tendon. Red cook for 2+ hours.
Quick Frying
Stir fry briefly to intensify flavor. Slice parboiled tendons thinly across the grain. Fry on high heat with aromatics for 1-2 minutes.
Soup
Add prepped tendons to hearty soups and let simmer for 30-60 minutes until softened. The tendons will thicken and enrich the broth.
Seasonings and Flavorings
Balance the rich porkiness of tendons with bright, zesty ingredients. Popular Chinese seasonings include:
- Ginger
- Garlic
- Scallions
- Chilies
- Coriander
- Five-spice powder
- Rock sugar
- Rice wine
- Dark soy sauce
- Oyster sauce
Perfect Pairings for Pork Tendon
Try combining braised pork tendon with:
- Mushrooms – Oyster, shiitake, wood ear
- Bamboo shoots
- Water chestnuts
- Baby bok choy
- Chinese broccoli
- Tofu puffs
Serving Suggestions
Pork tendon can be enjoyed in many ways:
- Chopped in noodle soups
- Shredded in congee or rice porridge
- Cubed in steaming hotpot
- Sliced in stir fried rice cakes
- Topping for congee or claypot rice
- appetizer platter with pickles and dipping sauces
Storage Tips
Leftover braised or stewed tendons keep well refrigerated for 4-5 days. The gelatin-rich meat recrisps wonderfully when stir fried the next day. Freeze portions for up to 4 months.
Troubleshooting Common Pork Tendon Problems
Tough, chewy texture: Tendons weren’t soaked, blanched, and parboiled sufficiently before cooking. Or weren’t braised long enough.
Bland flavor: Season and marinate raw tendons well before cooking. Use plenty of aromatics and sauce during braising.
Splitting: Don’t freeze cooked tendons. Thaw frozen raw tendons gently in the refrigerator before cooking.
Greasy”: Pat tendons dry thoroughly after rehydrating. Blanch and rinse well. Skim fat from braising liquid.
Tips for Enjoying Dried Pork Tendon
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Start with quality dried tendons and prep them properly for the best texture.
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Choose braising, stewing, or soup recipes that break down the tough connective tissue.
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Infuse lots of flavor as the tendons cook low and slow. Balance rich porkiness with acidity and spice.
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Slice braised tendon thinly across the grain before stir-frying or adding to noodle dishes.
With the right techniques, humble dried pork tendons transform into one of the most crave-worthy ingredients in Chinese cuisine. Their rich, velvety texture and finger-licking flavor are well worth the effort.