Japanese
Tebichi
“Tender braised pork trotters simmered with daikon, kombu, and awamori, enhanced by the warmth of ginger.”
Medium4 hours
Where it comes from
Tebichi is a hearty dish from Okinawa, where slow-cooked pork dishes are a testament to the islanders' resourceful use of every part of the animal.
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On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Clean the pork trotters thoroughly and blanch in boiling water.
- 2
In a pot, combine trotters with water, kombu, soy sauce, brown sugar, and awamori.
- 3
Add sliced daikon and ginger, then simmer until the trotters are tender.
- 4
Adjust seasoning to taste with more soy sauce and sugar if needed.
- 5
Serve hot, garnished with sliced green onions.
