Braised Pig Trotters
Hawker • Singapore
How to Make Vegetarian Braised Pig Trotters (Traditional & Healthy Version)
Braised Pig Trotters is a beloved classic found in many Singaporean kopitiams and hawker centres, celebrated for its rich, savoury gravy and melt-in-your-mouth texture. While the traditional version features pork, this vegetarian adaptation captures the authentic flavours using meaty mushrooms and hearty tofu, making it suitable for those seeking plant-based options without sacrificing taste. Singapore's vibrant food culture thrives on fusion and reinvention, and this version is inspired by the city’s innovative approach to heritage dishes. The dish’s roots stretch back to early Chinese immigrants, who brought their braising techniques and aromatic spices to the Lion City. Today, it’s enjoyed by locals of all backgrounds, especially during lunch breaks at bustling kopitiams. The vegetarian twist appeals to health-conscious Singaporeans and global foodies alike, offering all the umami depth and comforting nostalgia of the original. With less fat and cholesterol, this healthy adaptation is perfect for those watching their calorie intake while enjoying a true taste of Singapore’s multicultural food heritage.
Ingredients(for 1 kopitiam-style bowl per person)
- 200g King oyster mushrooms (sliced into thick rounds)
- 200g Firm tofu (cubed)
- 1 medium Carrots (cut into chunks)
- 100g Bamboo shoots (sliced (optional: 'zhusun')) - optional
- 2 tbsp Light soy sauce (low sodium preferred)
- 1 tbsp Dark soy sauce (for colour)
- 1 tbsp Shaoxing wine (optional) - optional
- 2 Star anise
- 1 small Cinnamon stick
- 3 Garlic cloves (smashed)
- 3 slices Ginger
- 1 tsp Brown sugar
- 400ml Vegetable stock
- 1 tsp Sesame oil
- 2 stalks Spring onions (sliced for garnish) - optional
Instructions
- 1
Prepare all vegetables: slice mushrooms, cube tofu, and cut carrots. Smash garlic and slice ginger.
5 minutes
Use thick mushroom slices to mimic the texture of pig trotter.
- 2
Heat sesame oil in a deep pan. Sauté garlic, ginger, star anise, and cinnamon stick until fragrant.
3 minutes
Do not burn the spices; stir gently over medium heat.
- 3
Add mushrooms and tofu. Stir-fry until mushrooms are slightly golden and tofu is lightly crisped.
4 minutes
Sear for extra umami flavour.
- 4
Pour in light soy sauce, dark soy sauce, Shaoxing wine (if using), and brown sugar. Mix well to coat ingredients.
2 minutes
Deglaze the pan to capture all caramelised bits.
Why This Dish is Healthy
Choosing a plant-based version of the classic Braised Pig Trotters reduces overall calories and eliminates cholesterol without compromising on taste. The use of low-sodium soy sauce and minimal sugar makes it suitable for those monitoring sodium and sugar intake. Rich in fibre, plant protein, and essential vitamins, this healthy Singaporean recipe supports weight management and heart health.
This vegetarian Braised Pig Trotters is packed with protein from tofu and mushrooms while being low in saturated fat. King oyster mushrooms offer fibre, B vitamins, and minerals like selenium, while carrots provide beta-carotene and antioxidants. Using vegetable stock and less oil makes this dish heart-friendly, and the addition of aromatics like ginger and garlic boosts immune benefits. It's naturally cholesterol-free and can fit well into a balanced diet.
Pro Tips
- 💡Tip 1: Marinate mushrooms in soy sauce for 10 minutes before cooking for deeper flavour.
- 💡Tip 2: Simmer the stew longer for a richer, more concentrated sauce.
- 💡Tip 3: Garnish with coriander or fresh chilli for added freshness and a local touch.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
