Red Braised Pig Trotter
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
3
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Calories
442 kcal
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Course
Main Course
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Cuisine
Chinese
Red Braised Pig Trotter
Description
The recipe begins by cleaning and cutting pig trotters and blanching them briefly to remove hairs and impurities. They are then simmered with ginger, green onion, Sichuan peppercorn, and cooking wine until tender, producing a flavorful stock often reserved for soups. Meanwhile, sugar is caramelized with oil to form a rich, slightly bitter sweetness that forms the base of the braise.
After simmering, the trotters are braised with dried chiles, sliced ginger, green onion, additional Sichuan peppercorns, bay leaf, star anise, salt, and both light and dark soy sauces. This layering melds heat, sweet, and umami flavors while the trotters become soft and richly coated by the braising liquid.
This dish is a traditional preparation offering both gelatinous texture and bold flavors. It can be enjoyed as a hearty main dish and pairs well with rice to soak up the sauce.
Ingredients
- 2 pig trotters , remove the hair and cut into bite size chunks (resort to batcher)
For cooking process
- 1/2 tablespoon ginger sliced
- water as needed
- 1 green onion
- 5 Sichuan peppercorn
- 2 tablespoons cooking wine
Sugar coloring
- 1 tablespoon crystal sugar
- 1 tablespoon neutral cooking oil generic cooking oil
For red braising
- 2 dried chili pepper
- 5 ginger sliced
- 2 green onion
- 1/2 teaspoon Sichuan peppercorn
- 2 bay leaf
- 1/2 tablespoon star anise
- 1 teaspoon salt
- 1 tablespoon soy sauce light
- 1 teaspoon dark soy sauce
Instructions
- Cut trotter into small sections. Rinse the pig trotter in clean and boiling water. Remove all the hair carefully. Put aside and drain.
- Bring water to a boil in a large pot and cook the pig trotter for 2-3 minutes. Transfer out and wash under running water. This process can help to remove the odd taste as much as possible. And then in a high pressure cooker or electric cooker or a pot, cover pig trotter with enough water, add ginger slices, green onion, sichuan peppercorn and cooking wine. Cook until you can insert a chopstick into the meat. If you want a softer taste like me, cook it longer. Transfer the pig trotter out and the liquid can be kept as soup stock.
- Heat up 1 tablespoon oil in wok, put the sugar in wok to stir fry until all the sugar melts and you can see large bubbles. Keep stirring during the process. Pour around 1 cup of hot water. Mix well! You need to be stay away from the wok and do not hesitate when pouring the water. If you do not want to stir fry the sugar color, just add sugar in clay pot and skip oil. The later method only influence the color but not the taste.
- Prepare a clay pot or another deep sauce pan or wok, fry ginger slices and other spices for 1-2 minutes until aroma. Add pig trotter in, pour some cooking liquid in the previous until the pig trotter is almost covered. Pour the sugar color in the previous step and soy sauce. Heat over high fire with the lid uncovered until there are large bubbles in the pot and the sauce is almost dried up.
- Sprinkle some green onion and then serve warm!
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Sodium | 1227mg | 51% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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