Spicy Slow Braised Pork Trotters A Hearty One Pot Wonder

Get ready to fall in love with a dish that is the very definition of comfort food. This recipe for Spicy Slow Braised Pork Trotters is a journey of flavor, resulting in unbelievably tender, fall-off-the-bone meat enveloped in a rich, spicy, and deeply savory sauce. While the “several hours” cooking time might sound daunting, most of it is completely hands-off, letting a pressure cooker or a slow simmer do all the hard work. The technique is a classic braise, which transforms the humble pork trotter into a gelatinous, melt-in-your-mouth delicacy. The flavor profile is a fantastic introduction to “mala,” the signature Szechuan combination of numbing (ma) from Sichuan peppercorns and spicy heat (la) from dried chilies. This recipe is surprisingly straightforward for such a spectacular result, and as a bonus, we’ll use the flavourful broth to make a delicious side dish of braised soybeans. It’s a two-for-one meal that will have everyone asking for the recipe.

To get started, let’s gather our ingredients. The list may seem long, but many of these are pantry staples or have easy-to-find substitutes. Don’t let an unfamiliar ingredient stop you; the spirit of this dish is rustic and adaptable.

For the Pork Trotters & Braising:

• 2.2 lbs (about 1kg) pork trotters, also known as pork knuckles or hocks
• 2 tablespoons white vinegar (for soaking)
• 1/4 cup rock sugar (or granulated sugar)
• Hot water, enough to cover the trotters
• Cooking oil

For the Spice Pouch:

• 1/4 cup Sichuan peppercorns
• 5-6 dried red chilies (adjust to your spice preference)
• 3 star anise pods
• 1 cinnamon stick (or a piece of cassia bark)
• 3 bay leaves
• A 2-inch piece of ginger, sliced
• 4-5 scallions, cut into large sections

For the Braising Sauce:

• 1/4 cup light soy sauce
• 2 tablespoons dark soy sauce (for color, if unavailable, just use more light soy sauce)
• 2 tablespoons oyster sauce
• 2 tablespoons Chu Hou Paste (if you can’t find this, Hoisin sauce is an excellent substitute)
• 1 piece of fermented red bean curd (This adds a unique savory depth. If unavailable, you can substitute with 1 teaspoon of red miso paste or simply omit it)
• 1 teaspoon salt

For the Optional Sides:

• 1 cup dried soybeans
• Assorted vegetables for hot pot (like napa cabbage, bok choy, mushrooms, spinach) or noodles

Here is your step-by-step guide to creating this masterpiece. We’re using a pressure cooker for speed, but I’ll include notes for a standard pot as well.

1. Start by preparing the pork trotters. It’s best to have your butcher cut them into 4-6 smaller pieces for you. Place the trotters in a large bowl, cover with cold water, and add the white vinegar. Let them soak for about two hours. This step helps to clean them and remove any gamey scent.
2. While the trotters are soaking, prepare your soybeans for the bonus side dish. Rinse the dried soybeans and soak them in plenty of water for at least 3-5 hours, or until they have fully expanded. If it’s a warm day, it’s best to do this in the refrigerator.
3. Gather all the spices for your spice pouch: Sichuan peppercorns, dried chilies, star anise, cinnamon, and bay leaves, along with your fresh ginger and scallions. Don’t worry if you’re missing one or two of the dried spices; the dish will still be delicious.
4. In a dry pan over low heat, gently toast the dried spices (Sichuan peppercorns, chilies, star anise, cinnamon stick, bay leaves) for a minute or two until they become fragrant. This crucial step awakens their flavors. Let them cool slightly, then place them inside a piece of cheesecloth or a spice bag and tie it securely.
5. After the pork trotters have finished soaking, drain them and place them in a large pot with fresh cold water. Bring to a boil and let it cook for 2-3 minutes. You’ll see some scum rise to the surface. Skim this off, then remove the trotters, rinse them under warm water, and drain them well. Place the blanched trotters into your pressure cooker.
6. In a small bowl, mix together all the ingredients for the braising sauce: light soy sauce, dark soy sauce, oyster sauce, Chu Hou paste (or Hoisin), fermented bean curd, and salt. Whisk until smooth.
7. In the same pan you used to toast the spices, add a little oil and heat it over medium. Pour in your mixed braising sauce. Fry the sauce for about 30 seconds, stirring constantly, until it bubbles and becomes intensely fragrant.
8. Pour the fragrant, fried sauce directly over the pork trotters in the pressure cooker. Add the spice pouch, rock sugar, ginger, and scallions.
9. Add enough hot water to just cover the pork trotters. If you plan on making a hot pot later, feel free to add an extra cup or two of water to ensure you have plenty of broth.
10. Secure the lid of the pressure cooker. Cook on high pressure for 20-25 minutes. Once the time is up, let the pressure release naturally. For the most flavorful result, allow the trotters to soak in the hot liquid for another 2-3 hours after cooking. If using a regular pot or Dutch oven, bring the contents to a boil, then reduce the heat to a very low simmer, cover, and cook for 2.5-3 hours, or until the trotters are fork-tender.
11. While the trotters are soaking, let’s make the braised soybeans. The soybeans you soaked earlier should be fully plump.
12. Once the trotters are done, carefully ladle out about 2-3 cups of the rich braising liquid into a small saucepan. Add the drained, soaked soybeans to the liquid. Bring to a simmer and cook for about 15 minutes, or until the soybeans are tender. These make a fantastic appetizer or a side dish for rice!
13. Now, back to the main event! Remove the spice pouch from the pot. Pour the trotters and their remaining sauce into a wide pot or wok. Place it over high heat and let the sauce bubble away, reducing it until it thickens and beautifully coats the trotters.
14. Your tender, glistening pork trotters are ready to serve!
15. You can serve them immediately with steamed rice, or take it a step further and turn it into a hot pot. Place the pot on a portable burner at the table, and once you’ve enjoyed the trotters, use the remaining delicious broth to cook your favorite vegetables, tofu, and noodles. It’s a fun, communal way to enjoy the meal down to the very last drop.

The first bite is an absolute revelation. The pork skin and fat are rendered into a soft, gelatinous texture that melts in your mouth, while the meat falls right off the bone. The sauce is a perfect harmony of savory, sweet, and spicy, with that signature tingle from the Sichuan peppercorns that makes it so addictive. Whether you enjoy it as a hearty main course or as the base for a show-stopping hot pot, this dish is pure, soul-warming satisfaction. I truly hope you give this recipe a try. It’s a fantastic weekend cooking project that rewards you with one of the most memorable meals you’ll make at home. I’d love to hear how it turns out for you, so please share your experience in the comments below