Photograph of the finished Tebichi

Japan · Giò heo hầm Okinawa Tebichi

Tebichi

2 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 1 kg
  • Photograph of Kombu seaweed Kombu seaweed 40 g
  • Photograph of White radish White radish 320 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Cooking sake Cooking sake 160 ml
  • Photograph of Brown sugar Brown sugar 60 g
  • Photograph of Ginger Ginger 60 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Blanch the pork trotters in boiling water, then rinse off any impurities.
  2. 2 Simmer the pork trotters with ginger and water for 90 minutes, skimming off the foam continuously to keep the broth clear.
  3. 3 Tie the kombu into a knot and drop it into the pot along with the chopped radishes.
  4. 4 Add sake, brown sugar, and soy sauce, then simmer for another 40 minutes.
  5. 5 Simmer until the pork skin is translucent and tender, then let it cool in the broth to allow the flavors to infuse.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 2: simmer the pork trotters with ginger under high pressure for 30 minutes, then release the pressure naturally for 15 minutes; the kombu, radish, and spices from steps 3-4 should still be simmered with the lid open for 25 minutes to prevent the radish from falling apart.

Start cooking