📝 About This Recipe
A cornerstone of traditional Chinese celebratory cooking, these pig's trotters are slow-simmered in a master stock of soy, ginger, and aromatic spices until the collagen transforms into a buttery, melt-in-your-mouth texture. The result is a glossy, mahogany-hued delicacy that is as rich in flavor as it is in tradition, offering a sticky-sweet savory profile that lingers on the palate. Perfect for those who appreciate the deep, soulful satisfaction of perfectly rendered offal and slow-cooked mastery.
🥗 Ingredients
The Trotters
- 2 kg Pig's Trotters (cleaned and chopped into 2-inch chunks by your butcher)
- 1/4 cup Shaoxing Rice Wine (for the blanching process)
- 3 slices Ginger (smashed)
The Braising Liquid
- 1/2 cup Light Soy Sauce (for saltiness and depth)
- 3 tablespoons Dark Soy Sauce (primarily for that deep mahogany color)
- 50 grams Rock Sugar (provides a clearer gloss than granulated sugar)
- 3 whole Star Anise
- 1 piece Cinnamon Stick (roughly 3 inches long)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Sichuan Peppercorns (optional, for a subtle numbing warmth)
- 50 grams Fresh Ginger (sliced into thick coins)
- 6 whole Garlic Cloves (smashed)
- 3 stalks Green Onions (tied into a knot)
- 6 cups Water (or enough to fully submerge the meat)
For Garnish
- 1 sprig Cilantro (freshly chopped)
- 1 pinch Toasted Sesame Seeds
👨🍳 Instructions
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1
Begin by thoroughly rinsing the chopped pig's trotters under cold running water to remove any bone fragments.
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2
Place the trotters in a large pot and cover with cold water. Add the 3 slices of ginger and the 1/4 cup of Shaoxing wine.
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3
Bring to a rolling boil and cook for 8-10 minutes. You will see grey foam rise to the surface; this removes impurities and off-flavors.
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4
Drain the trotters and rinse them individually under warm water to remove any scum. Pat them dry with paper towels.
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5
In a clean heavy-bottomed pot or wok, add a tablespoon of oil and the rock sugar over low heat. Stir constantly until the sugar melts and turns a light amber caramel color.
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6
Carefully add the dried trotters to the caramelized sugar. Increase heat to medium and stir-fry for 3-5 minutes until the skin is lightly browned and coated in sugar.
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7
Add the garlic, ginger coins, and green onion knot. Sauté for 2 minutes until fragrant.
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8
Pour in the light soy sauce, dark soy sauce, and enough water to fully cover the trotters by at least an inch.
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9
Add the star anise, cinnamon, bay leaves, and Sichuan peppercorns. Bring the liquid to a boil.
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10
Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer gently for 2.5 to 3 hours.
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11
Check the trotters at the 2-hour mark. They are ready when the meat is tender and the skin can be easily pierced with a chopstick or fork.
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12
Once tender, remove the lid and turn the heat to medium-high. Boil the sauce down for 10-15 minutes, basting the trotters frequently, until the liquid reduces to a thick, syrupy glaze.
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13
Discard the ginger, green onions, and whole spices before transferring the trotters to a serving platter.
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14
Pour the remaining concentrated glaze over the meat and garnish with fresh cilantro and toasted sesame seeds.
💡 Chef's Tips
Always use rock sugar instead of granulated sugar for a superior, mirror-like shine on the finished dish. Don't skip the blanching step; it is essential for a clean flavor and clear sauce when working with offal. If the sauce is reducing too quickly before the meat is tender, add a splash of boiling water to maintain the level. For the best texture, let the trotters sit in the sauce for 30 minutes after cooking before the final reduction step. If you prefer a spicy kick, add 4-5 dried red chilies during the sautéing of aromatics.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up the rich, gelatinous sauce. Pair with a side of blanched bok choy or yu choy to provide a crisp, fresh contrast to the rich meat. A cold glass of Pilsner or a pot of strong Pu-erh tea cuts through the fattiness perfectly. Serve with a small dish of black vinegar and minced garlic for dipping to add a bright acidity. Leftovers are even better the next day as the flavors continue to penetrate the collagen.