Longjiang Braised Pig Trotters
A classic Chaoshan dish, pig trotters braised until tender and flavorful, rich in collagen and savory sauce. Absolutely irresistible.
Ingredients
12 items- pig trotters 2 (about 1000g)
- ginger 20g
- garlic 30g
- star anise 3 pieces
- cinnamon stick 1 small piece
- bay leaves 3 leaves
- rock sugar 30g
- light soy sauce 3 tbsp
- dark soy sauce 1 tbsp
- cooking wine 2 tbsp
- salt to taste
- water as needed
Nutrition
Steps （7 steps）
Place trotter pieces in cold water with ginger and 1 tbsp wine. Bring to a boil, skim off foam, boil 3 min. Rinse with warm water, drain.
Heat a little oil in pot, add rock sugar. Cook over low heat, stirring, until sugar melts into amber syrup with small bubbles. Quickly add trotters, stir to coat evenly.
Add ginger, garlic, star anise, cinnamon, bay leaves. Stir-fry on medium heat for 1 min until fragrant. Pour in light and dark soy sauce and remaining wine. Stir to color evenly.
Add enough hot water to cover trotters by 3 cm (about 1500 ml). Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until fork-tender.
Uncover, taste the broth, add salt if needed. If color is too light, add a little dark soy sauce.
Turn to medium-high heat, stir frequently to avoid sticking. Cook until sauce thickens and coats the back of a spoon, about 10 min.
Transfer trotters to a deep plate, pour remaining sauce over. Garnish with chopped scallions or cilantro. Serve hot.
Tips
Control heat when caramelizing sugar to avoid bitterness; braise long enough for tenderness; stir constantly during reduction to prevent sticking.
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