Braised Pig Trotters (Shao Hui Zhua Jian)
Red-bright, tender and flavorful, rich in collagen, melts in your mouth, a classic Chinese dish that pairs perfectly with rice or wine.
Ingredients
12 items- Pig trotters 500g
- Ginger 20g
- Spring onion 1
- Star anise 2
- Cinnamon stick 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Rock sugar 30g
- Salt to taste
- Vegetable oil 2 tbsp
- Water as needed
Nutrition
Steps （8 steps）
Place pig trotters in cold water, bring to a boil over high heat, skim off foam, boil for 3 minutes, then drain and rinse with warm water.
Heat oil in a wok over medium heat, add rock sugar, stir-fry over low heat until dark brown and bubbling, then add trotters and stir quickly to caramelize.
Add ginger, spring onion, star anise, and cinnamon, stir-fry over high heat for about 1 minute until fragrant, then splash in cooking wine.
Add light and dark soy sauces, stir-fry well to evenly color the trotters.
Pour in hot water to cover the trotters, bring to a boil over high heat, then reduce to low heat, cover, and simmer for about 40 minutes until tender.
Uncover, turn to medium heat, season with salt, and continue cooking for 5-10 minutes until the sauce thickens and coats the back of a spoon.
Stir occasionally to prevent sticking, then increase to high heat to reduce the sauce until glossy and thick, coating each piece.
Turn off heat, plate, and garnish with chopped spring onions.
Tips
Control heat carefully when caramelizing sugar to avoid bitterness; always use hot water to prevent meat from shrinking; stir frequently during final reduction to prevent sticking.
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