Braised Pork Trotters / 红烧猪蹄

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  • 750 g Pork trotter (get the butcher to cut into the small chunks)
  • 10-12 Dried black mushrooms
  • 1 stalk Spring onion
  • 4-6 Ginger slices
  • 1 Star anise
  • 1 tbsp Dark soya sauce
  • 1 tbsp Light soya sauce
  • 25 g Jiafan rice wine
  • 5-8 Szechuan peppercorns
  • 1 tbsp Salad oil
  • 1 tsp Salt
  • 15 g Sugar
  • 4-5 Dried chillies
  • Some water
  1. Wash trotters and clean well. Bring half a pot of water to a boil. Put in trotter and parboiled for 3-4 minutes.
  2. Remove and place the trotter in a pressure cooker together with the dried mushrooms, ginger slices, spring onion, rice wine, soya sauces and star anise. Add in enough water to cover the trotter and cook for about 15 minutes.
  3. Heat up a wok with salad oil. Add in sugar and sauté until fragrant and sugar has melted. Transfer the trotter from the pressure cooker to the wok and bring to a boil. Add in dried chillies and flavoured with salt. Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and sprinkle with some chopped spring onions. Serve the dish immediately.


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