Double Pepper Pig Trotters
A savory Chinese dish featuring pig trotters braised with soy sauce and aromatic spices, finished with a spicy double pepper kick.
Ingredients
Pig trotters
to taste
Cooking wine
2 teaspoons
Ginger slices
as needed
Dark soy sauce
2 teaspoons
Light soy sauce
3 teaspoons
Star anise
to taste
Sichuan peppercorns
to taste
Green onions
to taste
White pepper
to taste
Water
enough to cover
Green pepper
to taste
Red pepper
to taste
Instructions
1
Soak the Trotters
Soak the pig trotters in clean water to remove excess blood.
2
Blanch
Place the trotters in a pot, add 2 teaspoons of cooking wine and ginger slices. Blanch in boiling water, then wash the blanched trotters and set aside.
3
Season and Braise
Add 2 teaspoons dark soy sauce, 3 teaspoons light soy sauce, 3 teaspoons cooking wine, star anise, Sichuan peppercorns, ginger slices, green onion knots, and white pepper to the trotters. Pour in enough water to cover the trotters and bring to a boil over high heat to braise.
4
Finish with Double Peppers
Once the trotters are cooked, add the green and red peppers to finish the dish.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
