Szechwan Claypot Pork Trotter with Spicy Sauce

pork trotters

🥗Healthier: chicken thighs

💰Cheaper: pork shank

Chicken thighs provide a similar texture and flavor at a lower cost.

Szechuan peppercorns

💰Cheaper: black pepper

Black pepper offers a different spice profile but is more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

vegetable oil

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Clean the pork trotters and cut them into smaller pieces.

Blanch the pork trotters in boiling water for a few minutes to remove impurities; drain and rinse.

Heat cooking oil in a claypot over medium heat until shimmering.

Add ginger and green onions; sauté until fragrant.

Add broad bean paste with chili and garlic; stir-fry for a minute.

Add the blanched pork trotters to the pot; mix well with the aromatics.

Pour in light soy sauce, rice wine, and sugar; stir to coat the trotters evenly.

Add star anise and enough water to cover the trotters.

Bring to a boil, then reduce heat to low; cover and simmer until the trotters are tender.

Check occasionally and add water if necessary to keep trotters submerged.

Once tender, mix corn starch with water and add to the pot to thicken the sauce.

Drizzle with sesame oil before serving and garnish with chopped green onion.

Cooking Techniques

Equipment Needed

Spice Level: