Emperor Po's Gingered Pig's Feet

Demonstrated by: Glenn Chu, chef and owner of Indigo Restaurant, sponsored by the Chinese Chamber of Commerce of Hawaii.
Narcissus Festival Recipes - January 1, 2001.



Emperor Po's Gingered Pig's Feet

  • 3 to 4 lb young pig's fore shank
  • 2 quarts low salt soy sauce
  • 1 cup vinegar
  • 6 cups water
  • 1 cup Sweet Sour Tangerine Sauce *or frozen concentrated orange juice
  • 1/4 cup Dragon Fire Chili Sauce *or sweet chili sauce
  • 3 cups brown sugar
  • 1 hand fresh ginger root, sliced or crushed
  • 4 whole star anise
  • 8 bay leaves
  • 1/4 cup black peppercorns


  1. Have butcher slice shank into 1 1/2-inch pieces.
  2. Place shank pieces into a large sauce pot; add remaining ingredients.
  3. Cover and bring to a boil; lower heat and simmer for about 2 hours or until tender.
  4. Remove shanks and strain stock.
  5. Cool stock; skim fat.
  6. Heat stock and taste; add water if stock is too salty.
  7. Return shanks to stock and heat.
  8. Serve over hot rice.

Makes 4 servings.

*Sauces are available at Indigo Restaurant


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.