Stewed Pig Trotters with Soy Sauce
Hawker • Singapore
How to Make Vegetarian Stewed 'Pig Trotters' with Soy Sauce (Traditional & Healthy Version)
Vegetarian Stewed 'Pig Trotters' with Soy Sauce is a creative plant-based adaptation of a beloved Singaporean heritage dish that you’ll often find in local kopitiams and hawker centres. Traditionally, this dish is prepared with pork trotters slow-braised in a rich soy sauce with aromatic spices. However, this vegetarian version uses tender king oyster mushrooms and tofu skin rolls to mimic the classic texture and umami depth, making it accessible to those on plant-based diets without sacrificing the nostalgic flavours Singaporeans love. Stewed 'Pig Trotters' with Soy Sauce is deeply rooted in Singapore’s multicultural food scene, reflecting both Chinese Hokkien influences and the city’s knack for fusion cuisine. Savoury, slightly sweet, and aromatic, this comforting dish is a staple for lunch, especially among those seeking hearty yet wholesome hawker fare. As more Singaporeans embrace health-conscious and vegetarian lifestyles, this recipe offers a guilt-free way to enjoy local classics while celebrating Singapore’s vibrant culinary heritage.
Ingredients(for 1 kopitiam-style bowl (approx. 350g))
- 200g King oyster mushrooms (sliced into thick rounds)
- 120g Fresh tofu skin rolls (yuba) (rolled and cut into 5cm pieces)
- 3 tbsp Light soy sauce (low-sodium preferred)
- 1 tbsp Dark soy sauce (for colour and depth)
- 1/2 tbsp Rock sugar (or substitute brown sugar)
- 2 pieces Star anise
- 1 small stick Cinnamon stick
- 4 cloves Garlic (smashed)
- 3 slices Ginger (old ginger preferred)
- 1 tbsp Shaoxing wine (omit for non-alcoholic) - optional
- 400ml Water (or low-sodium vegetable stock)
- for garnish Fresh coriander (optional) - optional
Instructions
- 1
Prepare all ingredients: Clean and slice king oyster mushrooms into thick rounds. Roll and cut tofu skin into 5cm pieces. Smash garlic and slice ginger.
5 minutes
Use fresh mushrooms for best texture.
- 2
Heat a non-stick wok over medium heat. Add a splash of oil or use non-stick spray, then sauté garlic and ginger until aromatic.
2 minutes
Avoid burning the garlic for a smoother taste.
- 3
Add mushrooms and tofu skin rolls. Sear for 3-4 minutes until lightly browned on all sides.
4 minutes
This step enhances the umami and texture.
- 4
Stir in light soy sauce, dark soy sauce, and Shaoxing wine (if using). Mix well to coat ingredients evenly.
1 minute
Mix quickly to prevent sticking.
Why This Dish is Healthy
Opting for mushrooms and tofu skin instead of traditional pork significantly reduces the saturated fat and overall calories, making this dish a heart-friendly option. The use of natural aromatic spices and minimal oil keeps it light yet flavourful. It’s perfect for those looking to enjoy authentic Singaporean flavours while maintaining a balanced diet, supporting weight management and overall wellness.
This vegetarian Stewed 'Pig Trotters' with Soy Sauce is rich in plant-based protein from tofu skin and king oyster mushrooms, while being low in saturated fat and cholesterol-free. Mushrooms and tofu skin provide beneficial B vitamins, minerals such as iron and selenium, and dietary fibre, supporting heart and digestive health. The use of low-sodium soy sauces and minimal added sugar makes this dish suitable for most diets. The inclusion of ginger and garlic adds antioxidants and immune-boosting properties.
Pro Tips
- 💡Tip 1: Sear mushrooms and tofu skin well for maximum flavour.
- 💡Tip 2: Simmer gently to allow spices and soy sauce to penetrate the ingredients.
- 💡Tip 3: Use low-sodium soy sauces to reduce salt content without losing taste.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or stock to prevent drying out.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
