Dim Sum Braised Pork Feet With Red Fermented Tofu – Chinese dish, ingredients & origin
A traditional Cantonese dish
Red-braised pork trotters are a classic of Cantonese cuisine.
We serve them deliberately as a dim sum portion, focusing on depth, gelatin, and craftsmanship.
What are Nam Yue Braised Pork Trotters?
The dish consists of pork feet slowly braised with red fermented tofu (Nam Yue).
It is defined by umami, patience, and texture.
The role of red fermented tofu
Red fermented tofu adds color, depth, and savory complexity.
It provides richness without spiciness.
Why pork trotters?
Pork feet are rich in collagen.
Slow cooking transforms them into a soft, gelatinous texture valued in Chinese cuisine.
Slow braising as the key
This dish requires time.
Gentle, extended braising allows collagen and connective tissue to soften evenly.
Texture over quantity
The goal is structure, not collapse.
The meat remains intact while skin and tendons become tender.
Why serve it as Dim Sum?
As a main dish, it can be very intense.
In dim sum form, it becomes concentrated and balanced.
Tradition in a smaller format
The dim sum portion respects tradition.
It also makes this special dish approachable.
Digestibility and balance
Collagen-rich dishes are considered nourishing.
The smaller portion keeps the dish balanced.
Conclusion
Red-braised pork trotters as dim sum highlight the depth of Cantonese braised cuisine.
A dish for connoisseurs — precise, traditional, and full of character.