Pork Trotters in Clay Pot Cooking

Clean the pork trotters thoroughly under cold water.

Blanch the trotters in boiling water for 5-7 minutes to remove impurities.

Drain and rinse the trotters under cold water again.

Heat oil in a clay pot over medium heat until shimmering.

Add ginger, garlic, and green onions; sauté until fragrant, about 2-3 minutes.

Add the blanched trotters to the pot and stir to coat with aromatics.

Pour in soy sauce and rice wine, mixing well to combine.

Add rock sugar, star anise, cinnamon stick, and bay leaves.

Pour in enough water to cover the trotters completely.

Bring the mixture to a boil, then reduce heat to low.

Cover the pot and simmer for 1.5 to 2 hours until the trotters are tender.

Check occasionally, adding more water if necessary to keep the trotters submerged.

Once tender, season with salt and black pepper to taste.

Drizzle sesame oil over the dish and stir gently.

Garnish with sliced chili peppers and chopped green onions before serving.

Spice Level:

Allergens