Braised Pork Trotters with Soybeans

Name: Braised Pork Trotters with Soybeans
Total time: 2 h 30 min
Ingredients: 2 medium trotters, about 1.5 lbs total Pig trotters; 1 cup, soaked overnight Dried soybeans; 4 thick slices Ginger; 4 cloves, smashed Garlic; 3 stalks, white and green parts separated Green onion; 3 tablespoons Light soy sauce; 1 tablespoon Dark soy sauce; 2 tablespoons Shaoxing wine; 1.5 tablespoons Rock sugar; 2 pieces Star anise; 2 Bay leaves; 2 tablespoons Vegetable oil; Enough to cover ingredients Water

Tender, gelatinous pig trotters slow-braised with buttery soybeans in a savory, aromatic sauce. This hearty comfort dish features melt-in-your-mouth meat and perfectly cooked beans that soak up all the rich flavors.

2h 30m

Medium

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Story

A classic that warms you from the inside out. The trotters release so much collagen that the sauce becomes luxuriously thick.

Ingredients

Pig trotters 2 medium trotters, about 1.5 lbs total

Dried soybeans 1 cup, soaked overnight

Ginger 4 thick slices

Garlic 4 cloves, smashed

Green onion 3 stalks, white and green parts separated

Light soy sauce 3 tablespoons

Dark soy sauce 1 tablespoon

Shaoxing wine 2 tablespoons

Rock sugar 1.5 tablespoons

Star anise 2 pieces

Bay leaves 2

Vegetable oil 2 tablespoons

Water Enough to cover ingredients

Instructions

Prep the trotters

Give the trotters a good scrub under running water. Cut into large chunks if you like, or keep whole for a more rustic presentation. Blanch in boiling water for 5 minutes, then drain and rinse away any frothy residue.

Start the aromatics

Heat oil in a heavy pot over medium-high heat. Add the ginger slices, garlic, and the white parts of the green onions. Let them sizzle and release their fragrance for about a minute.

Build the braise

Add the blanched trotters to the pot. Pour in both soy sauces, the Shaoxing wine, and toss in the star anise and bay leaves. Give everything a good stir to coat the meat.

Add soybeans and liquid

Drain the soaked soybeans and add them to the pot. Pour in enough water to just cover everything—about 4 cups should do it. Sprinkle the rock sugar over the top.

Braise low and slow

Bring to a vigorous simmer, then reduce heat to the lowest setting. Cover the pot and let it cook undisturbed for 2 hours. The trotters should be fall-off-the-bone tender and the sauce deeply colored.

Finish and serve

Adjust seasoning if needed—add a pinch of salt or a splash more soy sauce. Garnish with the reserved green onion tops. Serve hot over steamed rice, with crusty bread, or simply on its own.