Name: Mrs Wong’s Braised Pig’s Snout
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 teaspoons light soy sauce; ½ teaspoon freshly ground black pepper; 2 tablespoons crushed Chinese rock sugar or ordinary sugar; 4 garlic cloves, peeled, crushed slightly and left whole; 1 cinnamon stick or bark; 3 tablespoons hoisin sauce; 2 tablespoons chilli bean sauce; 1 tablespoon dark soy sauce; 4 spring onions, cut into 5 cm (2 in) segments; 750 ml (1¼ pints) Chinese Chicken Stock or store-bought fresh stock; 2 slices fresh ginger; each 5 cm × 3 mm (2 × ⅛ in), peeled; 45 g (1 lb) pig’s snout; 1 teaspoon salt; 3 whole star anise; 3 tablespoons Shaoxing rice wine or dry sherry; 3 tablespoons coarsely chopped spring onions, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

A majority of first- and second-generation Chinese-Americans were relatively poor. Nevertheless, they ate well. Like African-Americans, they made do with inexpensive and less desirable meats and other foods. Steaks, for example, never appeared on our table. Instead, we usually ate pork and vegetables. And most parts of the pig were very much cheaper than beef.

In Chinatowns, Chinese butchers enjoyed a busy trade with all parts of the pig. For example, my friend Steve Wong