Hakata Tebichi Pirikara

Introduction

Originating from the vibrant city of Hakata, this unique dish, known as Tebichi Pirikara, is a culinary delight that combines the heritage of Japanese cuisine with a spicy twist. "Tebichi" refers to the tender trotters of pig, which are slow-cooked to perfection. The word "Pirikara" translates to "spicy" in Japanese, enhancing this recipe with flavors that tantalize your taste buds. Over time, Tebichi has not only become a staple comfort food but also a cultural icon in Okinawan cuisine. This dish is not only rich in taste but also full of nutrients, making it a beloved choice for many families. Throughout this recipe, the vibrant tastes and cultural essence of Hakata are fused to bring out a plate that tells a story with each bite.

Ingredients

• Pig trotter - 4 pieces
• Ginger - 50g, sliced
• Garlic - 3 cloves
• Red chili - 2, chopped
• Soy sauce - 100ml
• Sake - 100ml
• Mirin - 100ml
• Sugar - 30g
• Spring onions - 2 stalks, chopped
• Water - 1 liter

Optional Ingredients

• Dashi stock - 200ml
• Kelp - small piece

Preparation

Step 1: Cleaning the Pig Trotters

1. Start by thoroughly rinsing the pig trotters under cold running water to remove any residual impurities or bone fragments.
2. In a large pot, bring 1 liter of water to a boil over high heat. Immerse the trotters in boiling water and let them blanch for about 5 minutes. This helps to clean the trotters and remove any gamey odors.
3. After blanching, remove the trotters and let them cool. Once cooled, use a sharp knife to scrape off any remaining hair or debris from the skin.

Cooking Process

Step 2: Cooking the Tebichi

1. In a separate pot, add the blanched pig trotters, sliced ginger, and peeled garlic cloves.
2. Pour 100ml of soy sauce, 100ml of sake, 100ml of mirin, and 30g of sugar into the pot. Add a chopped red chili for the pirikara (spicy) element.
3. Add 1 liter of water. Optionally, include 200ml of dashi stock and a piece of kelp for an added layer of umami flavor.

Step 3: Slow Cooking

1. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
2. Let it simmer gently for about 3-4 hours. During this cooking time, make sure to occasionally check the pot, skimming off any foam that appears on the surface.
3. The long cooking process allows the pig trotters to tenderize and absorb all the aromatic flavors from the seasonings.
4. After 3-4 hours, the trotters should be tender, and the broth should have reduced, intensifying the flavors.

Serving Suggestions

• Once the pig trotters are cooked to perfection, remove them from the pot and place them onto a serving dish.
• Sprinkle with freshly chopped spring onions for a touch of freshness and color.
• Serve the Tebichi alongside steamed rice or freshly baked bread to soak up all the rich and spicy broth.
• Accompany the dish with a side of pickled ginger for a palate-cleansing contrast.
• To enhance the experience, enjoy the Tebichi with traditional Japanese beverages such as sake or iced green tea.

Conclusion

Hakata Tebichi Pirikara is more than just a dish; it's a bridge between history and gastronomy, marrying tender pig trotters with intense, spicy flavors that narrate a tale of cultural richness and culinary art. Whether you're new to Japanese cuisine or a seasoned aficionado, this dish promises to deliver a captivating culinary journey right to your table. Indulge in the complexity of flavors and the slow-cooked tenderness, reveling in the aromatic harmony that is the wonder of Tebichi.