Hot Dishes
Braised Pork Feet in Chili Oil
timer
60 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This succulent Braised Pig Trotter Roll is a melt-in-your-mouth delicacy that combines tender pork, aromatic spices, and a tangy sauce for an unforgettable dish. Carefully deboned and rolled, the pig trotters are simmered with ginger, scallions, bay leaves, star anise, and rice wine to infuse rich, savory flavors. The meat is expertly layered for even texture, then slow-cooked until fork-tender. Sliced and drizzled with a zesty soy-vinegar sauce, it’s finished with a kick of chili oil, nutty sesame seeds, and fresh cilantro for a vibrant touch. Perfect for special occasions, this dish showcases the art of traditional braising with a balance of savory, spicy, and aromatic notes. A true celebration of texture and taste!
Instructions
Detailed preparation guide
servings
4
Total Time
60m
shopping_basket Ingredients
Main Ingredients
- pork trotters (including hands and hocks) 500g
The aromatics
- sesame seeds 1 tbsp
- cilantro 1/4 cup chopped
The sauce & seasonings
- ginger 2 slices
- scallions 2 stalks (slanted segments)
- bay leaves 2 leaves
- star anise 2 pieces
- garlic 3 cloves
- rice wine 2 tbsp
- soy sauce 1 tbsp
- vinegar 1 tbsp
- chili oil 1 tbsp
menu_book Directions
1
Step 1
Use tweezers to remove pig hair from the pig trotters, soak them in water for 30 minutes, changing the water 3 times to remove blood and impurities. Slice the ginger and cut the scallions into slanted segments.
2
Step 2
Use a knife to cut open the pig trotters and carefully remove the bones.
3
Step 3
Use the back of the knife to slightly chop the meat, especially the parts with tendons. Since the pig hand part has only skin and no meat, and the pig hock part has very thick meat, slice a layer of meat from the hock and place it on the skin of the hand part to make it more even.
4
Step 4
Roll the pig hock as tightly as possible and tie it with string.
5
Step 5
Place the tied pig hock, bay leaves, star anise, garlic, ginger slices, scallions, and rice wine in a pot of cold water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 1 hour.
6
Step 6
Check if the pig hock is cooked by poking it with a chopstick. If it can be poked through, it is done.
7
Step 7
Remove the cooked pig hock from the pot and let it cool slightly. Slice it into pieces.
8
Step 8
Mix soy sauce and vinegar, and pour it over the sliced pig hock. Drizzle with chili oil and sprinkle with sesame seeds and chopped cilantro.
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