Chinese Pig's Trotters

    Chinese Pig's Trotters


    12 people made this

    About this recipe: This traditional Hunan dish is delectable. Pig's trotters are simmered in a well-seasoned pork stock until tender and delicious. Serve with freshly cooked rice.

    Serves: 4 

    • 500g pig's trotters, cleaned, rinsed and halved lengthways
    • 4 tablespoons vegetable oil
    • sugar to taste
    • 20g rock sugar
    • 2 teaspoons hot chilli paste
    • 1 (2.5cm) piece fresh ginger, thinly sliced
    • 1 whole star anise
    • 1 (10cm) stick cinnamon
    • 1/4 teaspoon Chinese five spice powder
    • 3/4 teaspoon salt
    • 1 spring onion, tied into a knot
    • 1/2 teaspoon chicken stock granules
    • 500ml pork stock

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Blanch the trotters in boiling water for 2 minutes, remove and set aside.
    2. Heat the oil in a large pot to 140 degrees C. Add the sugar and rock sugar; stir until the mixture turns light brown.
    3. Add the hot chilli paste and stir for 1 minute. Add the ginger, star anise, cinnamon and stir-fry until fragrant.
    4. Add the five spice powder, salt, spring onion and chicken stock granules and stir well. Then add the pork stock and bring to the boil.
    5. Add the trotters to the pot and bring to the boil over medium heat. Turn the heat down to low. Cover the pot and simmer for 80 minutes or until the skin becomes soft an tender. During the cooking time, turn the trotters occasionally so they don't stick to the pot.
    6. Turn off the heat and keep the trotters in the sauce for an additional 15 minutes to allow the flavours to permeate. Transfer to as serving dish and pour the sauce on top.


    Pigs' trotters can be purchased at your local butchers. You may need to place a special order for them.
    Rock sugar can be purchased in Chinese/Oriental speciality shops or online.

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    Reviews in English (2)


    This recipe is absolutely great but I bought a pack of four trotters and they weighed 1500gms so had to multiply everything by three. Which was fine. I did cook them for about two hours. And reused the sause for another four the next day! Pigs!  -  09 Aug 2012  (Review from Allrecipes AU | NZ)


    Used various knives, but could only halve 1 of 3 trotters - and that one went to the foot, before I had to snap said foot off. Blanched trotters for three minutes in boiling water - what is one to do with all that pork juice? Did the author throw it away, or freeze it? - have never heard of pork stock previously. Looked at blanched trotters - minimal meat found on any side, on all pieces. Threw it out. Had pizza instead - about 5 minutes prep...  -  06 Oct 2015  (Review from Allrecipes AU | NZ)

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