Braised pig trotters with nam yue ~ 南乳焖猪手

I am not an ardent fan of ‘Nam Yue’, ‘ 南乳‘ but after seeing some recipes using this ingredient, I half heartedly gave it a try and I was amazed that this dish tasted so good.  ‘Nam Yue’ is fermented beancurd made with a concoction of red  yeast ‘紅麴”, hence the red colour.
It can be an acquired taste and like I said before, I wasn’t keen initially.  Let the flavours of the sauce infuse into the trotters and the dish will taste much better the next day.  You can serve this with plain rice or  noodles which I think will be just as satisfying.

Braised pig trotters with nam yue  ~ 南乳焖猪手 
Ingredients

• 600 gm pig trotter, chopped into chunks
• 1 piece nam yue (fermented beancurd)
• 1 Tbsp Shaoxing wine
• 1 Tbsp oyster sauce
• 2 Tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 10 gm piece sugar
• 2 Bay leaves
• 2 star anise
• 3 slices ginger
• 3 cloves garlic, chopped
• 1 onion, sliced
• white part of spring onion

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