White Cloud Pork Trotters

Why people make this dish

Hot weather has a way of flattening the appetite, and that is exactly when something cool, tangy, and lightly sweet does the trick. This classic Cantonese cold dish — White Cloud Pork Trotters — gets its name from the pale, almost cloud-like appearance of the pork after it is chilled in iced water. The combination of rice vinegar, cane sugar, and chilli creates a brine that is bright and refreshing, and the rapid cooling step makes the skin delightfully springy. Nourilo had some leftover rice vinegar from pickling sweet ginger and decided this was the perfect excuse to put it to good use.

Method

1. Prepare the brine: combine rice vinegar, cane sugar, salt, and 100 ml water in a saucepan and bring to a rolling boil. Remove from heat and stir in the chopped red chilli. Set aside to cool completely.
2. Blanch the trotter: place the chopped trotter pieces in a pot of cold water, bring to the boil, and drain. Rinse under cold running water. Return the trotter to the pot, cover generously with fresh water along with the ginger and spring onion, and simmer for 30 minutes until just cooked through — not falling apart.
3. Ice bath: drain the trotter and immediately run under cold tap water for a minute, then submerge in 300 ml of ice water (made with cooled boiled water) for 15 minutes. This firms up the skin and gives it that signature springy texture.
4. Lift the pieces out, drain well, and place in a glass or ceramic container. Pour the cooled sweet-sour brine over them, ensuring the pieces are fully submerged.
5. Cover and leave to marinate for at least 5 hours (or overnight in the refrigerator) before serving cold.

Nourilo’s Tips

• Do not overcook the trotter — 30 minutes is usually enough. If it is too soft it will lose the crisp, bouncy bite that makes this dish special.
• The leftover sweet-sour brine works wonderfully for marinating blanched chicken feet (phoenix claws) that have also been chilled in ice water. Same method, equally delicious.
• Always use glass or ceramic containers for storing anything in vinegar — never foam or plastic, even for a short time.