Salt & Pepper Pork Trotter

Name: Salt & Pepper Pork Trotter
Prep time: 3 hr 20 min
Cook time: 40 min
Total time: 4 h
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 lb. Pork trotter; Seasoning Bag; 1/2 tbsp. Cumin; 1/2 tbsp. Cloves; 2 tbsp. Nutmeg; 1 tsp. Thyme; 3 count Tsaoko; 3 stalks Cinnamon; 2 tbsp. Star anise; 1/2 tbsp. Fennel seeds; 8 small Fructus Amomi; 2 slices Bay leaves; 2 slices Licorice root; 1/2 tbsp. Coriander seeds; 2 slices Angelica Dahurica; 2 tbsp. Sichuan peppercorn; 2 block Dried tangerine peel; 10 small Dried Cayenne Pepper; 5 small Alpinia Katsumadai Hayata; Seasoning; 3 stalks Green onions, cut into 1/2 inch pieces.; 4 slices Ginger, sliced; 2 tbsp. Shaoxing wine; 1 tbsp. Light soy sauce; 2 tbsp. Salt; 2 tbsp. Sugar; 1½ tbsp. Red yeast rice; Stir-fry The Pork Trotter; 2 tbsp. Cooking oil; 2 tbsp. Garlic, sliced

A creative classic way to eat pork trotters for over 2000 years. The flavourful trotters are braised in an abundance of traditional Chinese aromatics until tenderized. In China, this dish is considered as one of the most delicious parts of the pig as well as having a rich collagen content providing great health benefits.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 3 hr 20 min

COOKING TIME: 40 min

TOTAL TIME: 4 hr

2 SERVING

Ingredients:

6 lb. Pork trotter
Seasoning Bag
1/2 tbsp. Cumin
1/2 tbsp. Cloves
2 tbsp. Nutmeg
1 tsp. Thyme
3 count Tsaoko
3 stalks Cinnamon
2 tbsp. Star anise
1/2 tbsp. Fennel seeds
8 small Fructus Amomi
2 slices Bay leaves
2 slices Licorice root
1/2 tbsp. Coriander seeds
2 slices Angelica Dahurica
2 tbsp. Sichuan peppercorn
2 block Dried tangerine peel
10 small Dried Cayenne Pepper
5 small Alpinia Katsumadai Hayata
Seasoning
3 stalks Green onions, cut into 1/2 inch pieces.
4 slices Ginger, sliced
2 tbsp. Shaoxing wine
1 tbsp. Light soy sauce
2 tbsp. Salt
2 tbsp. Sugar
1½ tbsp. Red yeast rice
Stir-fry The Pork Trotter
2 tbsp. Cooking oil
2 tbsp. Garlic, sliced
10 small Dried cayenne pepper
1 large Red onion, rings
2 stalks Green onions, cut into 1/2 inch pieces.
1 tsp. Shaoxing wine
1/2 tbsp. Pepper salt powder

Directions:

Step 1

Put the【Seasoning Bag】in a small cloth bag. Tie up the opening.

Step 2

In a large cooking pot over high heat, add pork feet and 3qt water until the pork trotter is submerged in water. Bring it to a boil.

Step 3

Remove the pork feet, wash them with water. This process is to remove the gamey taste and blood.

Step 4

In a large clay pot(or a stocking pot), add 2.5qt water, cleaned pork feet, 【Seasoning Bag】and 【Seasoning】.

Step 5

In a large wok over medium-high heat, add 3qt cooking oil, dust some cornstarch on pork feet to prevent pork skin from breaking.

Step 6

When the oil temperature reaches 325°F/170°C, deep fry the pork feet for 1-2 minutes, remove from oil.

Step 7

As the oil temperature back up again re-fry the pork feet 20-30 seconds, remove from oil., as the oil temperature back up again re-fry the pork feet 20-30 seconds, remove from oil.

Step 8