A flavorful and tender braised pork trotter dish, enhanced with aromatic spices and a rich sauce.
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Place the trotter in a wok with water without turning on the flame. Add ginger slices, spring onion, and Shaoxing wine.
Turn on the flame and bring to a boil. Blanch the trotter for about 12 minutes to eliminate the smell.
Spread light soy sauce on the skin and side, and let it dry for later use.
Heat up the wok with some cooking oil. Fry the trotter skin on medium heat, turning occasionally to avoid burning.
Fry the trotter until all the skin side is golden brown. Remove and set it aside.
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.
Remove and transfer to a pressure cooker. Add in the fried trotter, cover the lid, and cook for 45 minutes at high heat.
If using a normal pot, braise at low heat for one and a half hours or more for a soft and tender texture.
Wait until the steam is completely released from the pressure cooker, then remove the trotter and transfer it to a pot.
Strain the sauce from the pressure cooker and pour it into the pot. Taste and adjust seasoning.
Bring to a boil and thicken the sauce with some cornstarch slurry. Serve.
Ensure the trotter is thoroughly blanched to remove any unpleasant odors.
Frying the trotter skin until golden brown adds a rich flavor and texture.
Adjust the seasoning to your taste before serving.
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.
What is the purpose of blanching the trotter?
Blanching helps to eliminate any unpleasant odors from the pork trotter.
Can I substitute Shaoxing wine with another ingredient?
You can substitute Shaoxing wine with dry sherry or omit it if necessary.
How do I know when the trotter is cooked?
The trotter is cooked when it is tender and the skin is golden brown.
What can I serve with braised pork trotter?
Braised pork trotter pairs well with steamed rice or noodles.
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 cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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