Braised first, then roasted - crispy, fragrant, and sticky pork trotters


Braised first, then roasted - crispy, fragrant, and sticky pork trotters

This roasted pig's trotter is a real "regular" in my family! The trotters are braised until tender and fall off the bone, then roasted in the oven, completely eliminating the greasy feeling of boiled trotters. The skin is slightly charred and fragrant, while the inside remains sticky, chewy, and bouncy. Each bite is bursting with collagen, melting in your mouth—fragrant but not greasy, and increasingly addictive with every chew. Roasted pig's trotters are commonly found in barbecue restaurants, but making them at home is much easier. The ingredients are clean and hygienic, and you can adjust the seasoning to your liking. Add cumin, dry seasoning, and sesame seeds as you like—make as much as you want, giving you peace of mind. The taste is just as good as what you get outside!

Ingredients

Steps

  1. The first step in preparing pig's feet: singeing off the hair and cleaning. When buying pig's feet, ask the vendor to singe off the hair on the skin! This step is absolutely crucial; it not only removes the fishy smell but also makes the skin softer and more chewy after braising. Once home, thoroughly wash the pig's feet inside and out with clean water, then prepare to blanch them.
    The first step in preparing pig's feet: singeing off the hair and cleaning. When buying pig's feet, ask the vendor to singe off the hair on the skin! This step is absolutely crucial; it not only removes the fishy smell but also makes the skin softer and more chewy after braising. Once home, thoroughly wash the pig's feet inside and out with clean water, then prepare to blanch them.
  2. Blanching to remove the fishy smell. Put the washed pig's feet into a pot of cold water, add a few slices of ginger, some cooking wine, and a handful of peppercorns (or scallions). After the water boils, cook for 5 minutes to remove the blood foam. Take them out, rinse them with warm water, and drain them.
    Blanching to remove the fishy smell. Put the washed pig's feet into a pot of cold water, add a few slices of ginger, some cooking wine, and a handful of peppercorns (or scallions). After the water boils, cook for 5 minutes to remove the blood foam. Take them out, rinse them with warm water, and drain them. Blanching to remove the fishy smell. Put the washed pig's feet into a pot of cold water, add a few slices of ginger, some cooking wine, and a handful of peppercorns (or scallions). After the water boils, cook for 5 minutes to remove the blood foam. Take them out, rinse them with warm water, and drain them.
  3. Preparing the Braising Liquid & Braised Pig's Trotters If you're making your own braising liquid: First, put the spice packet in a pot and boil for 20 minutes to extract the aroma. Then add the pig's trotters to braise; this allows the flavor to penetrate the meat more deeply (I previously posted a tutorial on preparing braising liquid; beginners can refer to it). If using ready-made braising liquid: Skip this step; just bring the braising liquid to a boil.
    Preparing the Braising Liquid & Braised Pig's Trotters If you're making your own braising liquid: First, put the spice packet in a pot and boil for 20 minutes to extract the aroma. Then add the pig's trotters to braise; this allows the flavor to penetrate the meat more deeply (I previously posted a tutorial on preparing braising liquid; beginners can refer to it). If using ready-made braising liquid: Skip this step; just bring the braising liquid to a boil.
  4. Braising the pig's trotters: If using a pressure cooker, cook for 15-20 minutes after the pressure is reached; if using a regular pot, simmer over low heat for about 45 minutes. The key step! After braising, don't rush to take them out. Let them soak in the braising liquid for 3 hours to marinate. The longer they soak, the more flavorful they become, locking in the salty and savory aroma directly into the meat!
    Braising the pig's trotters: If using a pressure cooker, cook for 15-20 minutes after the pressure is reached; if using a regular pot, simmer over low heat for about 45 minutes. The key step! After braising, don't rush to take them out. Let them soak in the braising liquid for 3 hours to marinate. The longer they soak, the more flavorful they become, locking in the salty and savory aroma directly into the meat!
  5. Take the soaked pig's feet out and drain off the brine.
    Take the soaked pig's feet out and drain off the brine.
  6. Preparing for Baking Line a baking pan with your favorite herbs (such as thyme or rosemary, but it's okay if you don't have them), then lay the pig's trotters flat on top. Sprinkle the pig's trotters with your favorite seasonings: cumin powder, dry dipping sauce, five-spice powder, etc., and sprinkle with white sesame seeds. The aroma will be so enticing that your neighbors will come knocking!
    Preparing for Baking Line a baking pan with your favorite herbs (such as thyme or rosemary, but it's okay if you don't have them), then lay the pig's trotters flat on top. Sprinkle the pig's trotters with your favorite seasonings: cumin powder, dry dipping sauce, five-spice powder, etc., and sprinkle with white sesame seeds. The aroma will be so enticing that your neighbors will come knocking! Preparing for Baking Line a baking pan with your favorite herbs (such as thyme or rosemary, but it's okay if you don't have them), then lay the pig's trotters flat on top. Sprinkle the pig's trotters with your favorite seasonings: cumin powder, dry dipping sauce, five-spice powder, etc., and sprinkle with white sesame seeds. The aroma will be so enticing that your neighbors will come knocking! Preparing for Baking Line a baking pan with your favorite herbs (such as thyme or rosemary, but it's okay if you don't have them), then lay the pig's trotters flat on top. Sprinkle the pig's trotters with your favorite seasonings: cumin powder, dry dipping sauce, five-spice powder, etc., and sprinkle with white sesame seeds. The aroma will be so enticing that your neighbors will come knocking! Preparing for Baking Line a baking pan with your favorite herbs (such as thyme or rosemary, but it's okay if you don't have them), then lay the pig's trotters flat on top. Sprinkle the pig's trotters with your favorite seasonings: cumin powder, dry dipping sauce, five-spice powder, etc., and sprinkle with white sesame seeds. The aroma will be so enticing that your neighbors will come knocking!
  7. Preheat oven to 200°C (390°F). Bake for 13-15 minutes. If you prefer a crispier crust, bake for an extra minute or two until the surface is slightly browned and crispy.
    Preheat oven to 200°C (390°F). Bake for 13-15 minutes. If you prefer a crispier crust, bake for an extra minute or two until the surface is slightly browned and crispy.
  8. My partner has ordered this roasted pork knuckle countless times, and I still haven't finished the tutorial... Tonight, my partner ordered it again, and I had completely forgotten the oven settings (temperature and time). After searching through my notes, I realized I had left the half-finished tutorial in my drafts a long time ago, thinking I had already posted it! Sorry everyone! I've made this dish countless times, and today I finally finished the tutorial I've been owing for so long. Feel free to copy this recipe; I've tested it countless times and it works flawlessly!
    My partner has ordered this roasted pork knuckle countless times, and I still haven't finished the tutorial... Tonight, my partner ordered it again, and I had completely forgotten the oven settings (temperature and time). After searching through my notes, I realized I had left the half-finished tutorial in my drafts a long time ago, thinking I had already posted it! Sorry everyone! I've made this dish countless times, and today I finally finished the tutorial I've been owing for so long. Feel free to copy this recipe; I've tested it countless times and it works flawlessly! My partner has ordered this roasted pork knuckle countless times, and I still haven't finished the tutorial... Tonight, my partner ordered it again, and I had completely forgotten the oven settings (temperature and time). After searching through my notes, I realized I had left the half-finished tutorial in my drafts a long time ago, thinking I had already posted it! Sorry everyone! I've made this dish countless times, and today I finally finished the tutorial I've been owing for so long. Feel free to copy this recipe; I've tested it countless times and it works flawlessly!
Languages
Zuerst geschmort, dann gebraten – knusprige, duftende und klebrige Schweinshaxen - Deutsch (German) version
Braised first, then roasted - crispy, fragrant, and sticky pork trotters - English version
Primero estofadas, luego asadas: manitas de cerdo crujientes, aromáticas y pegajosas. - Español (Spanish) version
Braisés puis rôtis – pieds de porc croustillants, parfumés et caramélisés - Français (French) version
Direbus terlebih dahulu, kemudian dipanggang - kaki babi yang renyah, harum, dan lengket. - Bahasa Indonesia (Indonesian) version
prima brasati, poi arrostiti - zampe di maiale croccanti, profumate e appiccicose - Italiana (Italian) version
まず煮込み、その後ローストする - カリカリで香ばしく、とろりとした豚足 - 日本語 (Japanese) version
먼저 푹 익힌 후 오븐에 구워 겉은 바삭하고 속은 향긋하며 쫀득한 돼지족발을 만듭니다. - 한국인 (Korean) version
ตุ๋นก่อนแล้วค่อยอบ - ขาหมูกรอบ หอม และเหนียวหนึบ - แบบไทย (Thai) version
先鹵後烤·焦香黏糯豬手 - 香港繁體中文 (Traditional Chinese - Hong Kong) version