Rinse, scrub and rinse the pork trotters. If there are visible hairs, burn them with a kitchen torch. Rub dry with a kitchen towel.
Lay the pork trotters in a single layer on a baking tray. Roast at 400F until browned and caramelized.
Dump the browned pork trotters into a large pot. Cover with water and start heating.
Meanwhile, in an oil-free pan, lightly toast the Szhechuan peppercorns, cloves, fennel seeds, star anise and cinnamon bark. Dump into the pot with the pork trotters along with the garlic, shallots, ginger and chilies.
Pour in the soy sauces and stir in the sugar.
Bring everything to a gentle boil then lower the heat, cover the pot and simmer the pork trotters for two-and-a-half to three hours or until very tender (literally falling off the bones) and the sauce has reduced.
To serve, scoop out the pork trotters and move to a serving bowl. Strain the broth (it's optional) and pour over the trotters. Garnish with scallions, chilies and hard-boiled eggs.
Chinese Soy Sauce Braised Pork Trotters printed from https://casaveneracion.com/chinese-soy-sauce-braised-pork-trotters/ for personal use only. Not for republication nor distribution.