Shanghai Red Braised Pork Trotters
Fall-apart tender pork trotters braised in a glossy soy-and-spice sauce until the collagen-rich skin and meat become melting and rich. A showstopping Chinese comfort dish that tastes far more labor-intensive than it actually is.
- Total time
- 110 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Blanch pork trotters in boiling water for 5 minutes to remove impurities.
Step 2
Drain and rinse trotters under cold water until clean. Pat dry with paper towels.
Step 3
Heat 1 tbsp oil in a large heavy pot or Dutch oven over medium-high until shimmering.
Step 4
Working in batches, sear trotters 2–3 minutes per side until lightly golden. Do not crowd the pot.
Step 5
Return all trotters to pot. Add soy sauce, dark soy sauce, rock sugar, ginger, star anise, cooking wine, and stock.
Step 6
Bring to a boil, then reduce heat to low. Cover and simmer gently for 90 minutes, stirring occasionally.
Step 7
Uncover and increase heat to medium. Add scallion whites and cook 5 minutes until sauce thickens.
Step 8
Taste and adjust with salt if needed. Scatter scallion greens on top.
Step 9
Serve hot in a shallow bowl with plenty of braising liquid and spoon sauce over trotters.
Tools you’ll need
- large heavy pot or Dutch oven (5–6 quart)
- chef's knife
- cutting board
- skimmer or slotted spoon
- measuring cups and spoons
- wooden spoon
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