Chinese Braised Pork Trotter Recipe
Braised Pork Trotter has a dense and chewy texture, and the trotters are incredibly tender. With just a light bite, the collagen melts instantly in your mouth. This dish is not only delicious but also rich in nutrients, making it a stunning highlight on any dining table.
INGREDIENTS
- 500g Pork Trotters
DIRECTIONS
Prepare and wash all the ingredients, setting them aside for later use.
Clean the 500g pork trotters, then place them in a pot of cold water. Add 3 tablespoons of cooking wine and 3 slices of ginger to blanch.
Tips:
Blanching removes blood and impurities, reducing the pork's odor.
It also cleans off any dust from transportation and storage.
After blanching, the trotters will be clean and firm, allowing them to better absorb flavors and hold their shape during cooking.
Once the water boils, skim off any foam that rises to the surface. Remove the blanched pork trotters and rinse them thoroughly.
Heat 10ml of cooking oil in a pan, then add 15g of rock sugar to caramelize it.
Tips:
Control the Heat: Use low heat to slowly melt the sugar and avoid burning. High heat can cause the sugar to darken too quickly and may burn, affecting the taste and color.
Stir Constantly: Keep stirring while caramelizing to ensure even heating and prevent the sugar from sticking to the bottom of the pan or burning.
Once the sugar has caramelized, add the blanched pork trotters and stir-fry them.
When the trotters turn slightly golden, add the chopped scallions, ginger, garlic, and chili. Then pour in 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of oyster sauce, stirring well to combine.
After the trotters release their aroma, pour in 1 bottle of beer (500ml) and enough water to cover the trotters. Simmer on medium-low heat for 2 hours.
After 2 hours, increase the heat to high and reduce the sauce, then sprinkle with chopped scallions.
Once the trotters are a vibrant red and glossy, they are ready to serve!