Grilled Tebichi (Okinawan Braised Pig’s Trotters) with Miso Glaze
Tender, slow-braised pig’s trotters finished on the grill with a rich miso glaze, delivering deep umami flavors typical of Okinawan cuisine. This Japanese-inspired pork recipe, ready in about 210 minutes, pairs pig’s trotters (tebichi), water, ginger slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 600 g, cleaned and cut into chunks pig’s trotters (tebichi)
- 6 cups water
- 5 slices ginger slices
- 2 stalks, cut into thirds green onions
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp brown sugar
- 1 tbsp soy sauce
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine 600 g cleaned pig’s trotters, 6 cups water, 5 slices ginger, and 2 stalks green onions cut into thirds. Bring to a boil over high heat, then reduce to low and simmer gently for 3 hours until trotters are very tender.
- Step 2: Remove trotters from broth and let cool slightly. Strain broth and reserve.
- Step 3: In a small saucepan over medium heat, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, 1 tbsp brown sugar, and 1 tbsp soy sauce until smooth and glossy. Heat for 3 minutes until glaze thickens slightly.
- Step 4: Preheat grill or broiler to high heat. Brush the trotters generously with the miso glaze and grill for 3-4 minutes per side until caramelized and slightly charred on edges.
- Step 5: Serve immediately with steamed rice and a spoonful of the reserved broth.
Frequently asked questions
How long does Grilled Tebichi (Okinawan Braised Pig’s Trotters) with Miso Glaze take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Tebichi (Okinawan Braised Pig’s Trotters) with Miso Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pig’s trotters (tebichi) from drying out.
Can I substitute ingredients in Grilled Tebichi (Okinawan Braised Pig’s Trotters) with Miso Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Tebichi (Okinawan Braised Pig’s Trotters) with Miso Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Tebichi (Okinawan Braised Pig’s Trotters) with Miso Glaze?
Japanese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
