Snow Peas and Pork Trotter Stew
A hearty, collagen-rich Chinese home-style stew where tender pork trotters are slowly braised with snow peas, peanuts, and aromatic spices in a subtly sweet and tangy broth. The meat becomes melt-in-your-mouth tender while the peas absorb all the savory flavors.
Story
This classic comfort dish balances the richness of pork trotters with the fresh, slightly sweet flavor of snow peas. The peanuts add a lovely texture contrast, while a touch of rock sugar and vinegar creates that signature sweet-sour balance typical of Sichuan home cooking.
Ingredients
Pork trotters
2 large pieces (about 1.5 lbs)
Snow peas
1 cup, soaked overnight and drained
Peanuts
1/2 cup (optional but recommended)
Rock sugar
2 tablespoons
Rice vinegar
2 tablespoons
Green onions
3 stalks, tied into knots
Fresh ginger
4 slices
Star anise
2 pieces
Cinnamon stick
1 small piece
Bay leaves
2
Salt
to taste
Water
enough to cover the pot contents
Instructions
1
Prepare the pork trotters
Rinse the pork trotters thoroughly under cold running water. In a large pot, bring water to a boil with a few slices of ginger and green onion. Add the pork trotters and blanch for exactly 3 minutes to remove impurities. Remove, rinse under cool running water, and carefully pull off any remaining hairs with tweezers or kitchen tongs.
2
Build the stew base
Place the cleaned pork trotters back into a large, heavy-bottomed pot. Add the soaked snow peas, peanuts, rock sugar, rice vinegar, remaining green onion knots, ginger slices, star anise, cinnamon stick, and bay leaves. Pour in enough cold water to fully cover all ingredients by about 2 inches.
3
Braise until tender
Bring the pot to a vigorous boil over high heat, then immediately reduce to the lowest possible simmer. Cover partially and let cook for 2 to 2.5 hours, stirring occasionally, until the pork Trotter meat is fork-tender and falls off the bone. The broth should reduce and become slightly glossy.
4
Season and serve
Taste the broth and adjust salt as needed. The flavor should be subtly sweet with a gentle tang from the vinegar. Remove the whole spices (star anise, cinnamon, bay leaves) if desired. Serve hot in deep bowls, spooning the rich broth over the meat and peas.
