Often discarded at the butcher's for being unfit for human consumption, pork trotters are a delicacy in Asia. Browned then slow cooked, Chinese soy sauce braised pork trotters are sticky, gelatinous and delicious.

Chinese Soy Sauce Braised Pork Trotters

This recipe excludes the part about making bone broth. It was just a little extra that I did but it's not really a necessary part of the recipe.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Author Connie Veneracion


  • 3 kilos pork trotters
  • 1/4 teaspoon Szechuan peppercorns
  • 2 pieces cloves
  • 1/4 teaspoon fennel seeds
  • 2 whole star anise
  • 1 half-inch piece cinnamon bark
  • 6 cloves garlic lightly pounded
  • 3 shallots cut into halves
  • 1 2-inch knob ginger
  • 3 to 4 bird's eye chilies
  • 1/4 cup dark soy sauce
  • 1/2 cup light soy sauce
  • 2 teaspoons brown sugar


  • Preheat the oven to 400F.
  • 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.