Braised

Chinese Braised Pork Trotters

Name: Chinese Braised Pork Trotters
Yield: 4
Cuisine: Chinese
Ingredients: 2-3 Pork Trotters (Chopped into large pieces by the butcher); A few slices Ginger (For boiling water and braising); 2-3 Star Anise (For aromatic flavor); 1 Cinnamon Stick; 2-3 Bay Leaves; 2-3 Dried Chili Peppers (Adjust for spice level); 1 Dried Tangerine Peel (Optional, for flavor); 1/2 cup Light Soy Sauce; 1/4 cup Dark Soy Sauce (For color and depth); 1/4 cup Shaoxing Wine (Or other cooking wine); 2-3 tablespoons Rock Sugar or Sugar (To balance flavors); Enough to cover Water (For braising); 2 Scallions (Cut into sections); 3-4 cloves Garlic (Whole or sliced)

What does it taste like?

A rich and savory stew that will nourish your joints, skin, nails, and hair.

Recipe Notes

This dish is very rich due to the fat content of pork trotters, which is great for collagen but might be heavy for some.

You can adjust the spices according to your taste, especially for heat or sweetness.

Consider adding cooked soybeans or other beans for additional texture and nutrition.

Cooking Method

Braising

Ingredients

Serving Size: 4

Pork Trotters (2-3)

Ginger (A few slices)

Star Anise (2-3)

Cinnamon Stick (1)

Bay Leaves (2-3)

Dried Chili Peppers (2-3)

Dried Tangerine Peel (1)

Light Soy Sauce (1/2 cup)

Dark Soy Sauce (1/4 cup)

Shaoxing Wine (1/4 cup)

Rock Sugar or Sugar (2-3 tablespoons)

Water (Enough to cover)

Scallions (2)

Garlic (3-4 cloves)

Instructions

Soak the pork trotters in cold water for 30 minutes to remove blood. Then blanch them by boiling in water with ginger slices for 5-10 minutes, drain and rinse.
In a large pot or slow cooker, place the blanched trotters with ginger, garlic, and the white parts of the scallions.
Add star anise, cinnamon stick, bay leaves, dried chili peppers, and dried tangerine peel.
Pour in the light and dark soy sauce, cooking wine, and add sugar. Add water until it almost covers the trotters.
Bring to a boil, then reduce to a simmer. Cook for about 1.5-2 hours on the stove or longer in a slow cooker until the trotters are very tender.
If necessary, reduce the sauce by cooking uncovered, or thicken with a cornstarch slurry.
Garnish with chopped scallions before serving.