I suspect that there will be at least one Pig trotter dish serves on every dining table during Chinese New Year in all Chinese family, it is considered to be one of the richer dishes that "counts".
Preparing trotters for cooking is a lengthy and tedious job, even at the comfort of the shop bought pre-cleaned trotters. I still find myself spending a good half hour cleaning the remaining hairs on it with tweezers.
A good pot of braised pig's trotters requires several cooking steps which includes long simmering towards the end. I liked my pig's trotters to be tender and fall off the bones while serving. This dish just fits the bill!
红烧猪蹄是个做法不复杂，只要炖煮时间足就自然美味的一道菜，很适合在年夜饭时做，只要把猪蹄处理好炖上就可以转手准备其他的菜了。
炖得香香糯糯的猪蹄入口即化，是年夜饭餐桌上的一道大菜哦！
Ingredients:
2 pig feet, cleaved into 6 pieces each
4-5 slices of ginger
2 Spring onions
1-2 star anises
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp of rock sugar
1/3 cup of Chinese cookinf/Shaoxing wine
salt to taste
材料:
2 只猪蹄 （请肉贩给切成大块）
4-5 片姜
2 根 葱 切段
1-2 只大料/八角
3 大勺 生抽/酱油
1 大勺 老抽
1 大勺 冰糖
1/3 杯 料酒
适量盐
1. Soak the pig's trotters in cold water for 20 minutes, clean and remove remaining hairs using tweezers, rinse and drain.
2. Bring a large pot of water to a boil, blanch the pig's trotters to bring out the impurities. Take the pieces out and rinse under cold water thoroughly.
3. Add 1 tbsp of oil in a wok with rock sugar, cook until the rock sugar turn brown/caramelized, add the pig's trotters, ginger slices, star anise and spring onions, keep turning until all pig trotters are coated with caramel.
4. Transfer the pig trotters into a pot with a cover. Add water until it almost covers the pig's trotters add Chinese cooking wine, light and dark soy sauce.
5. Bring the content to a boil, then simmer on low heat for 2.5 hours until the meat becomes tender. Season with salt somewhere around 2 hour time.
6. If the sauce has not thickened at the end of simmering, crank up heat to medium high to thicken the sauce.
1. 猪蹄泡凉水20分钟，倒掉血水后用镊子把剩余的猪毛拔干净，洗净备用。
2. 煮滚半锅水后加入猪蹄汆烫几分钟，捞出用凉水洗净沥干备用。
3. 锅里热上1大勺食油，加入冰糖炒至溶化后变褐色为止。加入猪蹄块翻炒至裹上糖色。加入姜片、大料/八角和青葱继续翻炒一小会儿。
4. 炒好的猪蹄盛到一口深锅里，加水没过猪蹄后倒入一点料酒，生抽和老抽。
5. 加盖煮滚后转小火炖2.5个小时至软糯，大约2个小时的时候适量加盐调味。
6. 快好时如果汤汁还很多的话，可转中火收汁即可。
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