How to Cook Dried Pork Tendon Chinese Style – A Step-by-Step Guide

Pork tendon, or pig’s trotter, is a unique ingredient used in Chinese cooking. While the collagen-rich tendons require long cooking times to become tender, the resulting texture and flavor is well worth the wait. Braised pork tendon has a springy, gelatinous bite and rich pork flavor. It’s a treat for texture lovers and makes for an unforgettable dish.

In this article, I’ll walk you through the entire process of cooking dried pork tendons Chinese style. I’ll explain how to prepare and cook the tendons, recommend ingredient pairings and seasoning, and provide a couple mouthwatering recipe ideas. You’ll learn everything you need to know to make tasty Chinese-style pork tendons at home.

Pork tendons come from the feet of pigs They contain a high amount of collagen, the connective tissue that contributes to gelatinous texture when cooked slowly over low heat While fresh pork tendon can be used, Chinese recipes more commonly call for dried tendons. Drying condenses the collagen, resulting in even more of that desirable springy texture after cooking.

Dried pork tendons are sold flattened or rolled into bundles at Asian grocery stores They have a amber, semi-transparent appearance and hard, chewy texture before being cooked. Don’t be put off by the look of them – with the right cooking technique, these stubborn pieces of pork become meltingly tender.

The extended braising time required to break down the collagen means pork tendon dishes are usually reserved for special occasions in China. The preparation is labor intensive, but hands-off once the tendons reach the pot. For the cook willing to wait out the clock, pork tendons offer an incredible textural eating experience.

How to Prepare Dried Pork Tendons

Before they can be cooked, dried pork tendons need to be cleaned and rehydrated. Here is a simple 3-step process to prepare them for braising:

1. Clean the tendons – Wash the dried tendons briefly under running water to remove any dirt or debris. Use your fingers to rub away any dark or bloody spots.

2. Blanch the tendons – Bring a pot of water to a boil. Add the pork tendons and boil for 3 to 5 minutes. This blanching helps clean the tendons further and shortens the amount of time needed for rehydrating.

3. Rehydrate the tendons – Drain the boiled tendons and place them in a bowl. Cover with cool water by several inches. Allow them to soak for a minimum of 2 hours, or up to overnight in the refrigerator. The tendons will expand and become pliable as they rehydrate.

Once rehydrated, the pork tendons are ready to braise.

Braising Methods for Pork Tendons

Braising is a combination cooking method that first sears food, then simmers it gently in liquid. The lengthy braising time softens the tough collagen in pork tendons, while the addition of flavorful braising liquid infuses them with taste.

There are two braising approaches that work well:

Stovetop Braising – In this traditional method, the tendons are browned, then cooked in a covered pot with a small amount of water or broth. The liquid should just cover the tendons. Adding aromatic ingredients like ginger, scallions and soy sauce amps up the flavor. Simmer gently for 1 1/2 to 2 hours.

Slow Cooker Braising – A slow cooker offers hands-free convenience. Sear the tendons first for enhanced flavor. Add braising liquid to cover and cook on low heat for 6 to 8 hours. The sauce reduces and concentrates in flavor.

For either method, check the tendons periodically to test doneness. They should be fork tender but still retaining their slight chew.

Seasoning and Flavoring Pork Tendons

Pork tendons are the showcase ingredient, so simple, clean flavors are best. Common seasonings and aromatics in Chinese-style braised tendon recipes include:

• Soy sauce – For seasoning, color and umami flavor

• Rice wine – For mild sweetness

• Ginger – Adds a lively kick and helps tenderize

• Scallions – For freshness and mild onion flavor

• Five-spice powder – Features spices like star anise, clove and cinnamon

• Rock sugar – A little bit adds glossy sheen and flavor depth

• Star anise – Licorice-y accent

• Cinnamon stick – Warming spice note

Once the tendons are fall-apart tender, stir in a cornstarch slurry to thicken the braising liquid into a glossy sauce that clings beautifully to the tendons.

Complementary Ingredients to Elevate Braised Pork Tendons

While delicious on their own, braised pork tendons are often served with vegetables, aromatics or protein additions to create a more complete dish. Some excellent pairings include:

• Mushrooms – Shiitakes, oyster mushrooms, wood ear mushrooms

• Bamboo shoots – Crunchy, with a subtle bamboo flavor

• Water chestnuts – Crisp contrast to the tender tendons

• Baby bok choy – Blanched briefly to retain crunch

• Carrots – Slice thin or cut into batons

• Fried tofu – Look for the spongy ‘fried tofu puffs’

• Hard boiled eggs – Halved or quartered, marbled with the sauce

• Peanuts – Chopped peanuts add nutty crunch

These additions cook briefly at the very end of the braise to preserve their textures.

Two Mouthwatering Braised Pork Tendon Recipes

Now that you’re familiar with the ins and outs of cooking pork tendons Chinese style, try your hand at these delectable braised tendon recipes:

Braised Pork Tendons with Mushrooms

Soak 1 lb dried pork tendons overnight. Drain and pat dry. Heat oil in a wok and brown the tendons in batches. Remove and set aside. Add 1 inch ginger, chopped, and cook 1 minute. Return tendons to wok and add 1 cup mushrooms, 1 cup bamboo shoots, 1 cup carrots, and enough broth to cover. Simmer 1 1/2 hours until tender. Season with soy sauce, rice wine, and rock sugar. Thicken sauce with cornstarch slurry. Garnish with scallions.

Slow Cooker Red Braised Pork Tendons

Combine 1 lb soaked, drained pork tendons, 1 cup bamboo shoots, 1 Tbsp minced ginger, 2 Tbsp soy sauce, 2 Tbsp rice wine, 1 tsp five spice powder, and 1 cinnamon stick in a slow cooker. Add broth to cover. Cook 8 hours on low. Remove tendons. Thicken cooking liquid with cornstarch. Drizzle sauce over plated tendons and garnish with scallions.

The long cooking time means pork tendon dishes require some patience. But the extraordinary textures and deep, meaty flavors that develop make the wait well worthwhile. With the simple guidance above on preparing and cooking dried pork tendons, you can now bring this unique Chinese specialty to your home kitchen.