Spicy Braised Pig Trotters
Tender, collagen-rich pig trotters slow-braised in a glossy, aromatic sauce with a kick of chili heat. These fall-off-the-bone morsels are perfect for dipping and sucking dry—every bite is pure comfort food heaven.
Story
This classic Chinese comfort dish gets its name from the way you literally suck the tender meat off the bones. The sauce is sticky, sweet, savory, and spicy all at once—perfect for serving over rice or as a shareable appetizer.
Ingredients
Pig trotters
2 pounds (about 4 pieces)
Vegetable oil
3 tablespoons
Brown sugar
10 grams
Rock sugar
10 grams
Dark soy sauce
10 grams
Light soy sauce
25 grams
Oyster sauce
15 grams
Star anise
1 piece
Garlic cloves
4, smashed
Ginger
3 slices
Scallions
2 stalks, tied into a knot
Shaoxing wine
2 tablespoons
Chicken stock or water
about 2 cups
Dried chili flakes
1 teaspoon (to taste)
Sesame seeds
for garnish
Instructions
1
Prep the trotters
Ask your butcher to cut the pig trotters into large, manageable chunks. Rinse well under cold water, then place in a large pot. Cover with water, add a splash of Shaoxing wine, and bring to a boil. Let it bubble for 3-4 minutes to draw out impurities. Drain and rinse the pieces clean, scrubbing away any residue. Set aside.
2
Build the aromatic base
Heat vegetable oil in a large Dutch oven or heavy pot over medium heat. Add the brown sugar and rock sugar, stirring until they dissolve and begin to caramelize into a deep amber color—this is your flavor foundation. Toss in the ginger, garlic, and star anise, stirring for about 30 seconds until fragrant.
3
Braise low and slow
Return the blanched pig trotters to the pot. Pour in the dark soy sauce, light soy sauce, oyster sauce, and remaining Shaoxing wine. Give everything a good stir to coat the meat. Add enough stock or water to almost cover the trotters—about 2 cups should do it. Bring to a gentle simmer, then reduce heat to low, cover, and let cook for 1.5 to 2 hours until the meat is fork-tender and falling off the bone.
4
Finish and serve
Once the trotters are tender, carefully remove them from the pot and set aside. If the sauce is still too thin, crank up the heat and reduce it until it becomes thick and glossy, coating the back of a spoon. Stir in the dried chili flakes for heat. Return the trotters to the sauce, spooning the glaze over each piece. Sprinkle with sesame seeds and serve hot—preferably with steamed rice to soak up every drop of that delicious sauce.
