Spicy Pork Trotter Pot
Spicy, aromatic dry pot dish made with braised, then fried and stir-fried pork trotters, offering a tender, soft, glutinous texture.
Ingredients
Pork trotters (hair removed, washed, cut in half from the middle)
1000 g
Dried chili segments
50 g
Sichuan peppercorns
20 g
Sliced ginger
20 g
Scallion segments
20 g
Minced garlic
30 g
Fermented black bean paste
1 tsp
Spicy chili sauce
1 tsp
Cooking wine
1 tsp
Refined salt
to taste
Chicken essence
to taste
Sesame oil
to taste
Toasted sesame seeds
to taste
Crushed crispy peanut kernels
to taste
Spiced braising liquid
to taste
Vegetable oil
500 g
Cooking oil (for frying)
1000 g (approx. 50 g consumed)
Instructions
1
Braising
Remove hair from pork trotters, wash clean, cut in half from the middle, blanch in boiling water, then place in spiced braising liquid and simmer over medium heat for 2 to 3 hours. Once the trotters are tender, remove them, let cool, then cut into 6 cm square pieces.
2
Frying
Heat cooking oil in a pot to 70% of its maximum heat, add pork trotters and fry until crispy and fragrant, then remove, drain excess oil and set aside.
3
Stir-frying
Heat vegetable oil in a pot to 50% of its maximum heat, add dried chili segments, Sichuan peppercorns, sliced ginger, scallion segments, minced garlic, fermented black bean paste, and spicy chili sauce. Stir-fry until a strong aroma is released. Add pork trotters, refined salt, cooking wine, chicken essence, sesame oil, toasted sesame seeds, and crushed crispy peanut kernels. Stir-fry evenly to combine, transfer to a pot and serve.
