Tender, collagen-rich pork trotters slowly braised in a rich soy-based sauce until fall-off-the-bone tender. A classic comfort dish with deep savory flavors.
This dish is all about patience—low and slow is the secret to achieving that silky, gelatinous texture that clings to every bite. The sauce develops complex caramelized notes from the sugar and soy, making it irresistible for dipping or drizzling over rice.
Scrub the pork trotters thoroughly under running water. Use a sharp knife to scrape away any remaining hairs, or ask your butcher to clean them beforehand. Cut each trotter into 2-3 large chunks. Bring a pot of water to boil, add the chunks, and blanch for 5 minutes until foam rises. Drain and rinse under cold water, then pat completely dry.
Heat oil in a heavy-bottomed pot over medium heat. Add rock sugar and stir continuously until it melts into a golden caramel—this takes about 3 minutes. Add ginger, garlic, star anise, and bay leaves, stirring for 30 seconds until fragrant. The caramel should be deep amber, not burnt.
Add the pork chunks to the pot and stir to coat evenly in the caramel mixture. Pour in cooking light soy sauce, dark soy sauce, and cooking wine. Stir everything together, then add enough hot water to nearly cover the pork (about 800ml). Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours. Flip the pieces halfway through.
Once the pork is fork-tender and the sauce has thickened to a glossy coating, add the bell peppers and green onions. Cook for another 5 minutes until just softened. Taste and adjust seasoning with salt. Serve hot, spooning extra sauce over the meat.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
