Braised Pork Trotter

Instructions

1. 1

   Prepare 1.5 kg of pork trotters, ensuring any remaining hair is removed. You can ask your butcher to do this.

2. 2

   Place the pork trotters in a pan with 50g of ginger and 2 tbsp of cooking wine. Add 2 liters of water to cover the trotters. Bring to a boil over high heat and simmer for 2 minutes to blanch.

   2:00 timer
3. 3

   After blanching, remove the pork trotters from the pan and rinse them thoroughly with clean water. Set aside in a colander to drain.

4. 4

   Prepare the aromatics: cut 4 dried chilies in half (remove seeds if you prefer less spice), prepare 1 star anise, 1 cinnamon stick, 1 tbsp rock sugar, 50g sliced ginger, and 4 smashed garlic cloves.

5. 5

   Heat a clean pan over high heat. Add the rinsed pork trotters and dry-fry for 2 minutes, tossing occasionally, to remove excess moisture and lightly brown the skin.

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6. 6

   After dry-frying, transfer the pork trotters to a braising pot.

7. 7

   In the same pan, add 2 tbsp of cooking oil. Add the prepared sliced ginger, smashed garlic, rock sugar, dried chilies, star anise, and cinnamon stick. Sauté until fragrant and the rock sugar begins to melt and lightly caramelize.

8. 8

   Add 2 tsp of oyster sauce, 3 tbsp of light soy sauce, and 2 tbsp of Shaoxing wine to the pan. Stir well to combine with the aromatics. Then add 600ml of water and bring the mixture to a boil.

9. 9

   Once the sauce is boiling, add 2 tbsp of dark soy sauce for color. Stir to combine.

10. 10

    Pour the hot sauce mixture over the pork trotters in the braising pot. Bring to a boil over high heat, then cover the pot and reduce heat to low. Simmer for 1 hour and 30 minutes until the pork trotters are tender and gelatinous.

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11. 11

    Once cooked, serve the braised pork trotters hot, optionally with steamed rice.