Red Braised Pork Trotters

 

 

Red Braised Pork Trotters is 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.

Recipe

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

Ingredients:
3 pounds pork feet, removed hair and cut into big chunks
2 tablespoons cooking 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

Instructions

1. Blanch the pork feet

• In a pot of water over high heat, transfer the pork feet and bring to a boil.
• Boil for 5 minutes to remove impurities.
• Discard the water, rinse the pork with running water, drain, and pat dry or air dry.

2. Brown the pork feet

• Heat 1 tablespoon of cooking oil in the pot over high heat.
• Return the pork feet to the pot and pan-fry until slightly browned, about 5 minutes.
• Remove and set aside.

3. Cook the aromatics and spices

• Reduce heat to medium-low.
• Add 1 tablespoon of cooking oil, then add ginger, scallions, cinnamon, and star anise.
• Stir-fry until aromatic, about 1 minute.

4. Caramelize sugar and build sauce

• Push ingredients to the side, add sugar and stir-fry until melted and slightly browned, about 3 minutes.
• Add soy sauce, dark soy sauce, and Shaoxing wine. Mix well.

5. Simmer the pork trotters

• Turn heat back to high heat, return pork feet to the pot, and stir-fry briefly.
• Pour in water and add bay leaves. Mix gently.
• Cover with lid, bring to a simmer, then reduce to low heat and simmer for 1 hour 30 minutes.

6. Reduce sauce and finish

• Uncover the pot, turn heat to high heat, and reduce the sauce for 10 minutes until thickened and glossy.

7. Serve

• Serve hot with steamed rice or your favorite side dishes.

Tips & notes

• Blanching first helps remove impurities for a cleaner broth and taste.
• Use high smoking point cooking oil like avocado oil, grapeseed oil, or peanut oil.
• Caramelize sugar well for the signature rich, reddish-brown color and deep flavor.
• Simmer low and slow to make the pork trotters tender and gelatinous — don’t rush this step.
• For thicker sauce, continue reducing after simmering until desired consistency.
• Leftovers improve overnight as the flavors deepen even more.