These Honey Glazed Pork Trotters use a ready-made honey glaze seasoning mix, making preparation straightforward without the need to blend your own spices. After a quick stir-fry with cooking wine, the trotters braise slowly until tender, finished with a glossy, caramelized coating.
The name comes straight from the seasoning packet—a pre-mixed blend originally meant for ribs, here lending its sweet-savory character to pork trotters. It's a practical shortcut that spares you the guesswork of balancing sugar, soy, and aromatics. A brief sear with cooking wine clears any off-notes, then the trotters settle into a long, gentle braise. What emerges is fall-apart meat cloaked in a sticky, amber glaze that clings to every bite.
Soak the pork trotters and wash them clean.
Cut into pieces, then rinse and drain off the water.
Add water to the honey sauce and stir until evenly mixed.
Heat the wok, add an appropriate amount of oil. Add the pig's trotters and stir-fry evenly.
Add the cooking wine and stir-fry over high heat to remove any off-flavors.
Add an appropriate amount of dark soy sauce and stir well to coat with color.
Add the honey sauce seasoning.
After bringing to a boil, add salt to season.
Cover with the lid. Simmer gently over low heat for about 1 hour.
Stew until the pork trotters are soft and tender; after reducing the sauce, turn off the heat.
Remove from the pot and transfer to a serving dish; ready to serve and enjoy.
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.
