How to Make Vietnamese-Style Braised Pork Trotters (Giả Cầy)
A step-by-step guide on how to make Vietnamese-style braised pork trotters (Giả Cầy), a Northern specialty made with pork trotters, galangal, fermented rice, shrimp paste, and betel leaves.
Ingredients
- 2 pork trotters ~ 800-900g
- 300g pork leg meat
- 100g ground galangal
- 25g shrimp paste
- 30g fermented rice
- 100ml pig's blood
- 1-2 fresh chili peppers
- Coarse salt, lemon or vinegar
- Seasonings: MSG, ground pepper, cooking oil
- Vermicelli (for serving)
- 2-3 stalks of lemongrass, betel leaves, Thai basil
Instructions
Prepare the pork trotters
Rub the pork trotters and leg meat with coarse salt and lemon juice, scraping off any hair and black spots from between the nails. Rinse well and drain.
To enhance the flavor and aroma of giả cầy, it’s best to lightly roast the pork trotters and leg meat. Use a blowtorch to roast the skin until it turns golden brown. Then, rinse again and let dry before chopping into bite-sized pieces.
If you have white wine or ginger wine, rub the trotters with it to clean and add fragrance to the meat.
Prepare the other ingredients
Peel off the tough outer layers of the lemongrass and trim the root ends. Wash well and cut into 2-3 sections.
Wash the fresh chilies and herbs, then drain.
Blanch the vermicelli and drain well.
Marinate the pork trotters
Place the chopped pork trotters into a bowl. Marinate the meat with 70g of ground galangal, 25g of shrimp paste, 30g of fermented rice, and ground pepper. Let the meat absorb the seasonings for about 30 minutes. If you prefer a spicier dish, crush 1-2 chilies and add them to the marinade.
Set aside the pig's blood for later use. It will be added toward the end to enhance the flavor and appearance of the giả cầy.
How to cook giả cầy
Heat 1 tablespoon of cooking oil in a pot. When the oil is hot, fry the remaining ground galangal until fragrant. Then add the marinated pork trotters and stir-fry.
Once the meat has browned, add enough water to just cover the pork. Bring to a boil, then lower the heat and simmer for about 1 hour until the meat becomes tender.
While cooking, skim off any foam to keep the broth clear.
When the pork is tender, especially the trotters, add the pig’s blood and stir well. Adjust the seasoning to taste and cook for another 10 minutes. Turn off the heat and transfer the giả cầy to a serving dish. Serve with vermicelli, lemongrass, betel leaves, and herbs. A glass of strong, spicy wine is the perfect pairing for this dish.
More images of giả cầy
Making braised pork trotters (Giả Cầy) isn't difficult, but the challenge lies in seasoning the meat just right. With Cookbeo's detailed guide, you'll be able to prepare this flavorful dish for your family, especially as a treat for the men in the house.
