A flavorful and tender braised pork trotter dish, enhanced with aromatic spices and a rich sauce.

Prep Time
20min
Cook Time
1hr 30min
Total Time
1hr 50min
Braised Pork Trotter recipe

Ingredients

4 Servings
(1 serving = 1 portion)

Main Ingredients

  • 1
    pork trotter
  • 2tbsp
    light soy sauce
  • 2tbsp
    cooking oil
  • 2
    dried chilies
  • 1
    stalk spring onion
  • 30g
    sliced ginger
  • 1
    whole garlic (cut in half)
  • 3
    bay leaves
  • 2
    star anise
  • 1
    cinnamon stick
  • 2000mL
    water

Blanching

  • 1
    thumb size sliced ginger
  • 1
    stalk spring onion
  • 2tbsp
    Chinese Shaoxing wine
  • Enough water to cover the pork

Seasoning

  • 5tbsp
    oyster sauce
  • 5tbsp
    soy sauce
  • 1/2tsp
    black pepper
  • 3tbsp
    Shaoxing wine
  • 50g
    rock sugar
  • 1/2tsp
    black soy sauce
  • 1/2tsp
    salt

Cornstarch Slurry

  • 2tsp
    corn flour
  • 5tbsp
    water

How to make Braised Pork Trotter

Blanching the Trotter

  1. Place the trotter in a wok with water without turning on the flame. Add ginger slices, spring onion, and Shaoxing wine.

  2. Turn on the flame and bring to a boil. Blanch the trotter for about 12 minutes to eliminate the smell.

  3. Spread light soy sauce on the skin and side, and let it dry for later use.

Frying the Trotter

  1. Heat up the wok with some cooking oil. Fry the trotter skin on medium heat, turning occasionally to avoid burning.

  2. Fry the trotter until all the skin side is golden brown. Remove and set it aside.

Cooking the Trotter

  1. Heat up 2 tablespoons of cooking oil in the wok at medium heat. Sauté dried chili, spring onion, ginger, garlic, bay leaves, star anise, and cinnamon stick until fragrant.

  2. Remove and transfer to a pressure cooker. Add in the fried trotter, cover the lid, and cook for 45 minutes at high heat.

  3. If using a normal pot, braise at low heat for one and a half hours or more for a soft and tender texture.

Finishing the Dish

  1. Wait until the steam is completely released from the pressure cooker, then remove the trotter and transfer it to a pot.

  2. Strain the sauce from the pressure cooker and pour it into the pot. Taste and adjust seasoning.

  3. Bring to a boil and thicken the sauce with some cornstarch slurry. Serve.

    Step 4.1: Bring to a boil and thicken the sauce with some cornstarch slurry

Nutrition (per serving)

Calories

160.0kcal (8%)

Protein

2.5g (5%)

Carbs

20.0g (7.27%)

Sugars

12.5g (25%)

Healthy Fat

13.8g

Unhealthy Fat

2.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the trotter is thoroughly blanched to remove any unpleasant odors.

  2. Frying the trotter skin until golden brown adds a rich flavor and texture.

  3. Adjust the seasoning to your taste before serving.

FAQS

  1. Can I use a regular pot instead of a pressure cooker?

    Yes, you can braise the trotter in a regular pot at low heat for one and a half hours or more until tender.

  2. What is the purpose of blanching the trotter?

    Blanching helps to eliminate any unpleasant odors from the pork trotter.

  3. Can I substitute Shaoxing wine with another ingredient?

    You can substitute Shaoxing wine with dry sherry or omit it if necessary.

  4. How do I know when the trotter is cooked?

    The trotter is cooked when it is tender and the skin is golden brown.

  5. What can I serve with braised pork trotter?

    Braised pork trotter pairs well with steamed rice or noodles.

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Tham Jessica

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I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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