Comforting Pork Trotter Stew

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Here’s my go-to pork trotter stew recipe, with tender meat that falls right off the bone, rich broth, and a mix of aromatic vegetables and herbs that make the whole house smell amazing.

This hearty stew is what my family asks for whenever the weather turns cold. I like to make a big batch on Sundays so we can have the leftovers during the week. Nothing beats a warm bowl of stew after a long day, don’t you think?

Which Kind of Pork Feet Should I Use?

For pork trotter stew, you’ll want to look for fresh, uncured pork feet (also called pork trotters) from your local butcher or Asian market. Front trotters tend to be meatier than back trotters, though either will work well in this recipe. When shopping, look for feet that are clean, pink in color, and free from any strong odors. Make sure to ask your butcher to remove all the hair and cut them into large chunks – this saves you time and effort at home. If you can only find frozen trotters, that’s okay too, just thaw them completely in the refrigerator before cooking and pat them dry with paper towels to remove any excess moisture.

Options for Substitutions

While this traditional stew has some key ingredients that give it its signature taste, here are some helpful substitutions you can try:

• Pork feet: While pork feet give this dish its rich, gelatinous texture, you could use pork hocks or pork belly instead. Keep in mind the texture will be different, and cooking time might need to be adjusted – usually less time for pork belly, similar time for hocks.
• Shaoxing wine: If you can’t find Shaoxing wine, dry sherry makes a good substitute. In a pinch, you can use dry white wine mixed with a splash of rice vinegar, or just use chicken broth with a teaspoon of rice vinegar.
• Dark soy sauce: If dark soy sauce isn’t available, use regular soy sauce plus a tiny bit of molasses to get that deep color and flavor. The dish won’t be as dark, but will still taste good.
• Star anise and cinnamon: These spices are pretty important for the authentic flavor, but if you’re missing one, you can double up on the other. Don’t skip both though – they’re key to the dish’s character.
• Scallions: You can swap scallions with the white part of leeks or even regular onions if needed. Just use about 1/4 of a regular onion to replace one scallion stalk.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork trotter stew is rushing the cooking time – this tough cut needs at least 2-3 hours of slow simmering to break down the collagen and achieve that melt-in-your-mouth texture. Another common error is skipping the blanching step – to get a clean-tasting broth, you should first blanch the pork feet in boiling water for 5 minutes to remove any impurities and strong odors. When browning the meat, make sure not to overcrowd the pot as this will prevent proper caramelization; work in batches if necessary for the best flavor development. For maximum taste, remember to toast your spices (star anise, cinnamon) in the oil before adding other ingredients – this simple step releases their essential oils and creates a more aromatic base for your stew.

What to Serve With Pork Trotter Stew?

This rich and savory pork trotter stew pairs perfectly with steamed white rice, which helps soak up all that flavorful sauce. Since the dish is quite hearty, I like to balance it with some simple stir-fried green vegetables like bok choy or Chinese broccoli – they add a nice fresh crunch to the meal. For a complete Chinese-style dinner, you might want to add a light soup on the side, like a simple egg drop or clear broth soup. If you’re serving a crowd, consider adding some pickled vegetables or kimchi on the side to cut through the richness of the stew.

Storage Instructions

Keep Fresh: This hearty pork trotter stew tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop and meld together, making each serving more delicious than the last.

Freeze: If you’ve made a big batch, you can freeze portions of this stew for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. The broth and meat will separate a bit when frozen, but don’t worry – it’ll come back together when reheated.

Warm Up: To enjoy your stew again, simply heat it slowly over medium-low heat on the stovetop until it’s thoroughly warm. If frozen, thaw overnight in the fridge first. Give it a gentle stir now and then while heating to make sure everything warms evenly. The collagen-rich broth might gel up in the fridge, but it’ll return to its original consistency once heated.

Preparation Time	15-20 minutes
Cooking Time	100-110 minutes
Total Time	115-130 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 120-140 g
• Fat: 90-100 g
• Carbohydrates: 40-50 g

Ingredients

• 3 pounds pork feet, removed hair and cut into big chunks
• 2 tablespoons extra light olive oil, separated
• 3 slices ginger
• 1 stalk scallions, cut into 2-inch pieces
• 1 stick cinnamon
• 2 pods star anise
• 1 tablespoon sugar
• 6 tablespoons soy sauce
• 1 1/2 tablespoons dark soy sauce
• 2 tablespoons shaoxing wine
• 8 cups water
• 2 bay leaves

Step 1: Prepare and Boil the Pork Feet

Place 3 pounds of pork feet in a pot of water over high heat and bring to a boil.

Allow them to boil for 5 minutes to remove impurities.

Discard the water and rinse the pork feet thoroughly under running water.

Drain them well and either pat them dry with paper towels or allow them to air dry.

Step 2: Pan-Fry the Pork Feet

In a pot over high heat, add 1 tablespoon of extra light olive oil.

Once heated, return the pork feet to the pot and pan-fry until they turn slightly browned, which should take about 5 minutes.

Remove the pork feet from the pot and set aside for later use.

Step 3: Sauté Aromatics

Using the same pot, lower the heat to medium-low and add another tablespoon of extra light olive oil.

Add in 3 slices of ginger, 1 stalk of scallions (cut into 2-inch pieces), 1 stick of cinnamon, and 2 pods of star anise.

Stir-fry the mixture until it becomes aromatic, about 1 minute.

Step 4: Caramelize the Sugar and Add Seasonings

Push the sautéed ingredients to one side of the pot.

Add 1 tablespoon of sugar to the cleared space and stir-fry until the sugar melts and turns slightly browned, approximately 3 minutes.

Then, mix in 6 tablespoons of soy sauce, 1 1/2 tablespoons of dark soy sauce, and 2 tablespoons of Shaoxing wine, stirring everything together well.

Step 5: Cook the Pork Feet in Sauce

Turn the heat to high and return the fried pork feet to the pot, stirring to coat them with the sauce.

Pour in 8 cups of water and add 2 bay leaves, stirring slightly to combine.

Cover the pot with a lid and bring the contents to a gentle simmer.

Step 6: Simmer and Reduce the Sauce

Adjust the heat to low and let the pork feet simmer for 1 hour and 30 minutes to become tender and flavorful.

After simmering, uncover the pot and turn the heat to high again.

Simmer for an additional 10 minutes to reduce the sauce and intensify the flavors.

Step 7: Serve

Once the sauce has thickened to your liking, remove the pot from heat.

Serve the delicious red braised pork trotters warm as the centerpiece of your meal.

Enjoy your flavorful creation!