Red Braised Pork Trotters

Let’s make the most irresistibly delicious Red Braised Pork Trotters—a rich, glossy, melt-in-your-mouth classic that’s pure comfort in every bite.

I’ll admit, as a kid, I didn’t exactly love them. There was something about the dish that felt a little too intense for my young taste buds. But everything changed in college. Away from home, craving the flavors I grew up with, I found myself longing for the very dish I once avoided. And now? I can’t stop thinking about that deep, savory-sweet sauce clinging to tender, gelatinous pork feet… It’s nostalgia and indulgence all in one.

Red Braised Pork Trotter Recipe

Serve 6
Prep time: 10 minutes
Cook time: 2 hours

Ingredients
3 pounds pork feet, removed hair and cut into big chunks
2 tablespoons extra light olive oil, separated
3 slices ginger
1 stalk scallions, cut into 2-inch pieces
1 stick cinnamon
2 pods star anise
1 tablespoon sugar
6 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
2 tablespoons Shaoxing wine
8 cups water
2 bay leaves

Red Braised Pork Trotter Instructions

1. In a pot of water over high heat, transfer in the pork feet, and bring it to a boil. Continue to boil for 5 minutes. Discard the water, and rinse the pork with running water. Drain, and pat dry or air dry the pork feet.
2. In a pot over high heat, add 1 tablespoon of extra light olive oil. Return the pork feet and pan-fry until slightly browned for 5 minutes. Remove and set them aside.
3. In the same pot over medium-low heat, add 1 tablespoon of extra light olive oil. Place in the ginger, scallions, cinnamon, and star anise. Stir-fry until aromatic, 1 minute.
4. Push the ingredients to the side, place in the sugar, and stir-fry until the sugar is melted and slightly browned, 3 minutes. Add in the soy sauce, dark soy sauce, and Shaoxing wine. Mix well.
5. Turn to high heat. Return the pork feet and stir-fry.
6. Pour in the water, and add the bay leaves. Mix a little. Cover the lid. Bring it to a simmer. Turn to low heat and simmer for 1 hour and 30 minutes.
7. Uncover the lid. Turn to high heat, reduce the sauce for 10 minutes.
8. Serve!