【Braised pork trotters】

Overview

Today I asked my husband to bring two local pig trotters from my hometown. I love the thick skin and chewy texture. It’s paired with dried shiitake mushrooms, so delicious!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• dried shiitake mushrooms
• light soy sauce
• old soy sauce
• pig's trotters
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger slices
• salt

Ingredients

Steps

1. 1 Have ingredients ready. Slice ginger, appropriate amount of dried shiitake mushrooms, appropriate amounts of bay leaves, peppercorns, star anise, and rock sugar.

   

2. 2 Soak dried mushrooms in warm water.

   

3. 3 Cut the soaked mushrooms into small pieces.

   

4. 4 Start frying the sugar, and cook slowly over low heat. Be sure to use low heat, otherwise it will become bitter. After melting, stir it for a while and then cook until it bubbles.

   

5. 5 Wash and blanch the pig's trotters.

   

6. 6 I forgot to take a photo of the white foaming sugar in that step. Then I poured in the pig sugar and started frying. The more I stir-fried, the darker the color would become. Then add all the spices and saute until fragrant.

   

7. 7 Dilute with boiling or hot water. Cover the pig's trotters. Add light soy sauce and dark soy sauce.

   

8. 8 Then transfer to the rice cooker. Start simmering for 1.5-2 hours. I only simmered it for 1.5 hours because I like a lighter texture. Adjust the stewing time appropriately according to your preferred softness and hardness. After simmering for 1 hour, add salt.

   

9. 9 Then transfer to the wok and cook until the juice is reduced. According to personal preference, if you want to freeze, the water should not be too dry. Leave a little more water.