Easiest Way to Cook Appetizing Chinese Braised Pork Trotters

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We hope you got insight from reading it, now let’s go back to chinese braised pork trotters recipe. You can cook chinese braised pork trotters using 17 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chinese Braised Pork Trotters:

1. You need of Pressure cooker.
2. Provide 2 of pigs feet split.
3. Take of Thumb sized piece fresh ginger.
4. You need 1 tsp. of Salt.
5. Get 2 Tbs. of Hot sauce (optional).
6. Take of Water to cover pigs feet.
7. Use of Wok.
8. You need 2 1/2 cups of pressure cooker broth.
9. Use 1 of finger size fresh ginger.
10. Take 3 of garlic cloves.
11. Use 1/4 tsp of anise powder.
12. You need 1/8 tsp of powdered cloves.
13. Take 1 tsp of salt.
14. Use 3 of Tbl. Soy sauce.
15. Take 3 of Tbl. White wine.
16. Prepare 1 of Tbl. Sugar.
17. Use 2 of Tbl. Hot sauce.

Instructions to make Chinese Braised Pork Trotters:

1. Clean your Trotters..
2. Place trotters in a pressure cooker, put water in, to almost cover them..
3. Add the rest of the pressure cooker ingredients..
4. Bring pressure cooker up to pressure (15 psi on mine), turn down heat to just maintain pressure. Cook for 15 minutes..
5. Let pressure release naturally, not rapid. About 10-15 minutes..
6. Heat a wok/stir fry/large pot on medium. Add trotters and broth from pressure cooker..
7. Clean ginger and garlic, slice them..
8. Add the rest of the Wok ingredients.
9. Bring to a boil. Turn heat down to a simmer. Cover..
10. Simmer for 30 minutes, but turn them over every 10 minutes..
11. They are done..
12. Serve..
13. You can garnish them with chopped green onions, sesame seeds, flat leaf parsley. But I like them plain..

Rinse them thoroughly, and place them in a pot filled with enough water to completely submerge them. Place pork feet and ginger slices in a large pot and add water to cover pork feet. Discard water and wash pork feet carefully. Add pork feet into pressure cooker and add water until the pork is covered completely. Meanwhile, place the fermented beancurd into a bowl, add chinese cooking wine and mash with the back of a fork to break up the cubes and form a coarse slurry.

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