Red Braised Pig Trotter

Blanch The Pork Trotters

Clean 1000g pig trotters carefully and remove dirt and hair.

Cut the pork trotters into smaller chunks.

Prepare for blanching. Put the pork trotters in a cooking pot with COLD water.

Add 1 bunch of scallions, 1 inch ginger, and a drizzle of cooking wine to the pot and bring to a boil.

Boil for at least 2 to 3 minutes to remove dirt and odor and allow the impurities to froth.

After boiling for a few minutes, remove the pig trotters and drain the water.

Clean it again by using WARM water. Do not use cold water in this last step. Using warm water for cleaning is a key tip in this recipe.

Fry The Pork Trotters

Prepare the frying pan with cooking oil.

Heat the pan and wait until the oil is hot enough for frying.

When the oil is hot, carefully place the pork trotters into the pan.

Fry the pork trotters evenly for about 5 minutes or until it becomes light brown.

Then, add 2 tbsp ginger, 2 tbsp garlic, 15 pieces dried chili, 1 to 2 pieces of cinnamon sticks, 4 fragrant leaves or bay leaves, 3 to 5 pieces star anise, 1 tbsp rock sugar, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 1 tbsp soybean sauce.

Next, pour 250ml beer and 250ml hot water.

Cover the pot with a lid and simmer on low heat for 50 minutes.

Then, add the 2 tbsp red pepper, 2 tbsp green pepper, and a handful of garlic sprouts.

Mix continuously on high heat until the meat absorbs the sauce and the sauce dries out a bit.

Serve hot with rice or your favorite Chinese side dish.