Search
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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Related Recipes

You may also like

Headline

Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.

Free Subscription

Never Miss A Recipe

Get a weekly recap of CiCi’s new recipes, videos & cooking tips.

Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.

Asian home recipes right into your inbox.