Braised Pig Trotters ~ 紅燒豬手

Pig’s trotters refer to the pig’s hoofs and calves.   In  Chinese cuisine, trotters are one of the most frequently eaten parts and there are many ways of cooking them.  The trotters and pig’s skin are rich in collagen, have a lower fat content and can be converted into gelatine during cooking.  It can help to prevent skin wrinkling and delays the aging process of the skin.  These braised pig trotters are moist, tender and flavourful being braised in a slightly sweet and savoury sauce.  This dish pairs very well with plain white rice.

Braised Pig Trotters ~  紅燒豬手
Ingredients

• 800 gm pig trotters, cut into bite size
• 6 star anise
• 4 cloves of garlic with skin 
• 3 to 4 dried chillies (soaked in hot water to hydrate)
• 2 ginger slices
• 20 gm rock sugar or piece sugar
• 2 Tbsp light soy sauce
• 1 Tbsp dark soy sauce
• 2 Tbsp oyster sauce
• 2 Tbsp Shaoxing wine (I used rose wine)
• 1 small cinnamon bark
• white part of spring onion

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