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Pork trotters are slow-braised in soy sauce, rock sugar, and warming spices until the skin is gelatinous and deeply savory. Rich in collagen and protein, this traditional family dish is cherished in Chinese home cooking.
Blanch the pork trotters: Place the cleaned pork trotters in a large pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse to remove impurities.
Aromatics prep: In a heavy-bottomed Dutch oven, heat the pot over medium heat. Add ginger slices, green onions, star anise, and cinnamon stick; stir until fragrant, about 2 minutes.
Sear and sweeten: Add the blanched trotters to the aromatics and cook for 3-4 minutes. Sprinkle in the rock sugar, stirring constantly until it melts and lightly caramelizes.
Deglaze and braise: Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water. Stir to scrape up all browned bits, then bring to a boil. Reduce heat to the lowest setting, cover, and braise gently for 2.5–3 hours, stirring every 45 minutes.
Final reduction and serve: Uncover the pot for the last 15 minutes and simmer over medium heat to reduce the sauce until glossy and thickened. Serve hot, ensuring each portion has a generous amount of gelatinous skin and sauce.
