Pig Feet Soup
2 trays of Pig feet (2 whole feet)
6 large slice ginger
10 Shitake mushroom, soaked and cut in half
4-5 Kombu (3x8 inches in size)
3-4 cups of fresh Turnip, cut in 2 inch pieces
5 large carrots, cut in 2 inch pieces
2-3 Tbsp. Chicken Powder soup base- Lee Kum Kee
1 Tbsp. Hawaiian salt
8 cups of water
1. In a large pot, bring enough water to cover all pig feet, to a boil. Place cut feet sections in water and boil for 15-20 minutes.
This initial boil is to cook off blood and grim.
2. Remove pig feet from water and place in a large bowl. Rinse pig feet with water. Set aside. Discard grim water. Clean the pot.
3. Fill pot with 8 cups of clean water and bring to a boil. Return pig feet to clean boiling water.
4. After water comes to a boil, reduce heat to medium and let simmer.
5. Add ginger, Hawaiian salt and Chicken Powder. Allow soup to simmer on low heat for 1 hour.
6. Add shiitake mushroom, kombu. Continue to simmer on low heat.
7. When kombu rehydrates and expands, remove and cut into 2 inch thick pieces. Return to soup.
8. Taste soup and adjust flavor.
9. Add Carrots and turnip. Check tenderness of pig feet. If still firm, continue to simmer. If soft, turn off heat and let carrots and turnip cook with residual heat.
10. When ready to eat, bring soup to a low simmer before serving.
11. Serve with a bowl of rice.
Ginger/Shoyu dipping sauce
Grated ginger and shoyu