Easy braised pork trotters Recipes – Quick Meals Everyone Will Enjoy
Discover delicious and easy-to-make recipes using braised pork trotters. Perfect for busy weeknights and family dinners.
Recipes with braised pork trotters
Braised pork trotters with preserved plums is a classic Cantonese dish that makes your mouth water just looking at it! The pork trotters are stewed until they're incredibly tender and fall off the bone easily, with a slightly chewy skin that bursts with juice when you bite into them. The sweet and sour flavor of the preserved plums perfectly balances the richness of the meat. Each piece is coated in a thick sauce, savory with a refreshing aftertaste, making it not greasy at all. You'll want to suck every last bit off the bone! It's perfect with rice or as a snack. My family always fights over it; it's a true rice-eating machine, and you'll want to lick the sauce off your chopsticks afterward!
This dish of braised pork trotters with sand ginger is a classic Cantonese New Year's feast staple! The pork trotters are crispy on the outside and tender on the inside after being chilled in ice water—chewy, bouncy, and full of collagen. The sand ginger and shallots are stir-fried until fragrant, coating each piece of trotter in a savory sauce with the unique spiciness of sand ginger, without being overpowering. Crushed peanuts and cilantro add aroma and crunch, making it even more addictive with every chew—perfect with drinks or rice. Served during the New Year, it's both visually appealing and delicious, embodying the quintessential Cantonese flavor—a definite centerpiece for the New Year's feast, so delicious you'll lick your fingers!
As promised from the last recipe, here is an alternative of how you can spice up your braised meat to enhance its flavour to next level! Barbecue Braised Pork Trotters is a simple way to “spice up” pre-braised pork trotters for a punchier finish. The trotters are refrigerated overnight to hold their shape, then coated in a seasoning mix of salt, chicken powder, cumin, chilli powder, and sesame seeds. They’re baked at 190°C for 10 minutes, then served right away.
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