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
- 200g King oyster mushrooms (sliced into thick rounds)
- 200g Firm tofu (cubed)
- 1 medium Carrots (cut into chunks)
- 100g Bamboo shoots (sliced (optional: 'zhusun'))
- 2 tbsp Light soy sauce (low sodium preferred)
- 1 tbsp Dark soy sauce (for colour)
- 1 tbsp Shaoxing wine (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)
Step-by-step instructions
Step 1 · Prepare all vegetables: slice mushrooms
Prepare all vegetables: slice mushrooms, cube tofu, and cut carrots. Smash garlic and slice ginger.
Step 2 · Heat sesame oil in a deep pan
Heat sesame oil in a deep pan. Sauté garlic, ginger, star anise, and cinnamon stick until fragrant.
Step 3 · Add mushrooms and tofu
Add mushrooms and tofu. Stir-fry until mushrooms are slightly golden and tofu is lightly crisped.
Step 4 · Pour in light soy sauce
Pour in light soy sauce, dark soy sauce, Shaoxing wine (if using), and brown sugar. Mix well to coat ingredients.
Step 5 · Add carrots
Add carrots, bamboo shoots, and vegetable stock. Bring to a boil, then reduce to a gentle simmer.
Step 6 · Simmer uncovered for 10 minutes
Simmer uncovered for 10 minutes, allowing the sauce to reduce and thicken. Stir occasionally.
Step 7 · Remove star anise and cinnamon
Remove star anise and cinnamon. Adjust seasoning if needed. Garnish with spring onions before serving.
Why this recipe 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.
A note on tradition
In Singapore, braised dishes are a staple at hawker stalls and kopitiams, often enjoyed with rice for a satisfying lunch. Traditionally served during family gatherings and festive occasions, Braised Pig Trotters symbolises prosperity and unity. This vegetarian version is part of Singapore's modern food scene, reflecting the city's fusion influences and its embrace of global plant-based trends.