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…