Chinese Braised Pork Trotters (红烧猪蹄)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 10 mins
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Servings
6 to 8 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Braised Pork Trotters (红烧猪蹄)
Description
This recipe for Chinese Braised Pork Trotters begins by blanching pork trotters with ginger to remove impurities. They are then pressure cooked with broth or water and part of the ginger to tenderize. The trotters are simmered in a braising liquid featuring Shaoxing wine, light and dark soy sauces, ginger, dried chilies, star anise, cloves, rock sugar, and salt to develop deep flavor and a slightly sweet, spiced sauce.
The long cooking makes the pork tender and allows the collagen-rich trotters to become luscious and soft. The use of classic Chinese aromatics and soy sauces builds complexity and a rich dark glaze. This dish is traditionally served as a hearty main and works well with steamed rice or noodles to balance its richness.
The recipe notes advise that pre-cut pork trotters can be purchased or butchers can prepare whole trotters. Water quantity may be adjusted since pork releases juice during cooking. For stovetop preparation, slow simmering for two hours will produce tender results comparable to pressure cooking.
Ingredients
- 3 to 4 lb pork trotters , cut into large cubes (*Footnote 1)
- 2 ginger thickly sliced and divided, thumbs
- 4 tablespoons Shaoxing wine (or dry sherry)
- 3 tablespoons soy sauce light
- 2 tablespoons dark soy sauce
- 4 green onions , cut into 4” pieces (or 2 Chinese scallions)
- 5 dried chili pepper Chinese variety
- 2 star anise
- 4 cloves
- 1 heaping tablespoon rock sugar (or regular sugar)
- 2 teaspoons salt
Instructions
- Place the pork trotters and half of the ginger slices in a large pot and add cold tap water to cover. Bring the water to a boil. Stir occasionally to prevent the bottom from sticking. Continue boiling while skimming off the brown foam from the top until the broth is mostly clear, 10 to 15 minutes. Transfer the pork to an Instant Pot (or pressure cooker). If the boiling broth is clear and doesn't have a strong smell, transfer 5 cups of broth to the pot with the trotters, or until the broth almost covers everything. If the broth looks very cloudy and smells strong, discard the broth and add 5 cups of cold tap water. (*Footnote 2)
- Set the pressure to high and timer to 15 minutes for fall-off-the-bone tender pork (or 12 minutes for tender pork with some texture). Press start. (*Footnote 3)
- Once the Instant Pot is done cooking, release pressure naturally for at least 15 minutes. Then switch the valve to fast release. Transfer pork and the broth back to the large pot.
- Add the rest of the ingredients into the same pot and turn to medium-high heat. After bringing the broth to a boil, reduce to medium-low heat and simmer for 40 minutes or so, until the pork has absorbed a lot of flavor. Stir pork occasionally to avoid burning on the bottom.
- Transfer the pork to a large bowl. Use a ladle to remove and discard the solid spices and aromatics from the broth. Turn to medium-high heat to boil the broth until it reduces to half of the volume and gets thicker, 15 minutes or so. Keep an eye on the broth so it doesn’t reduce too much. The broth will continue to thicken when it cools down a bit, so you don’t need to reduce it too much.
- Add the trotters back to the pot and mix everything together. Serve hot as a main dish. You can store the leftovers in the fridge for 3 to 4 days, or in the freezer for up to 3 to 4 months.
Notes
- Purchase pre-cut pork trotters or have a butcher cut whole pork feet into pieces for this recipe.
- Cook up to 4 lbs (approx. 4 pork trotters) to yield tender meat and gelatinous texture.
- Adjust water amount as pork releases juice during cooking; excessive liquid is not necessary.
- If no pressure cooker is available, braise trotters in a Dutch oven over low heat for about 2 hours until tender, replenishing water as needed.
- Reduce the sauce after braising to concentrate flavors and achieve a glossy finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 5.6g | 2% |
| Protein | 37.8g | 76% |
| Fat | 27.3g | 42% |
| Saturated Fat | 7.4g | 37% |
| Cholesterol | 182mg | 61% |
| Sodium | 640mg | 27% |
| Potassium | 73mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 3.6g | 7% |
| Calcium | 2mg | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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