Braised Pig Trotters
Hot Dishes

Braised Pig Trotters

timer 38 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Braised Pig Trotters

About This Recipe

This succulent Braised Pig Trotters recipe delivers tender, flavorful meat with a rich caramelized glaze—perfect for a hearty meal! The dish starts with blanched pig trotters stir-fried in fragrant caramelized rock sugar, creating a deep golden hue. Aromatic spices like star anise, Sichuan peppercorns, and dried chili peppers infuse the meat with bold, warming flavors. Pressure-cooked to perfection, the trotters become melt-in-your-mouth tender, while a final reduction thickens the savory-sweet sauce. The blend of ginger, scallions, and cooking wine adds depth, making every bite irresistible. Ideal for spice lovers and comfort food enthusiasts, this dish is a standout with its sticky, glossy finish and tender texture. Try it for a deliciously satisfying meal!

Instructions

Detailed preparation guide

servings 4
Total Time 38m

shopping_basket Ingredients

Main Ingredients
  • pig trotters 500g
The aromatics
  • ginger 20g
  • dried chili peppers 5g
  • Sichuan peppercorns 3g
  • star anise 3g
  • scallion 10g
The sauce & seasonings
  • rock sugar 30g
  • cooking wine 2 tbsp

menu_book Directions

1
Step 1
Step 1
Wash the pig trotters clean, cut them into pieces, and put them in a pot with cold water. Boil for 8 minutes, then remove and rinse with cold water, and drain the water.
2
Step 2
Step 2
Heat oil over low heat to 30% heat, add rock sugar, and melt it into caramel color. Pour in the pig trotters and stir-fry over medium heat, quickly stir-fry to make the skin slightly golden yellow.
3
Step 3
Step 3
After stir-frying, add ginger slices, dried chili peppers, Sichuan peppercorns, and star anise, and continue to stir-fry.
4
Step 4
Step 4
After stir-frying, pour the mixture into a pressure cooker, add water that does not exceed the pig trotters, and add scallion segments.
5
Step 5
Step 5
Then add cooking wine, pressure cook for about 25 minutes, remove and pour into a soup pot, and boil over high heat to thicken the sauce.

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