Braised Pork Trotters with Soybeans

Ingredients

• 115 g (4 oz), soaked overnightdried soybeans
• 1 kg (2½ lb), cut into large chunkspork trotters
• 30 ml (2 tablespoons)oil
• 4 slicesginger
• 4, chopped, white and green parts separatedspring onions
• 3star anise
• 1 stickChinese cinnamon
• 2bay leaves
• 2, optionaldried hot chillies
• 1 piecedried tangerine peel
• 20 grock sugar
• 30 ml (2 tablespoons)dark soy sauce
• 45 ml (3 tablespoons)light soy sauce
• 30 ml (2 tablespoons)Shaoxing wine
• 950 ml (4 cups)water
• to tastesalt

Instructions

1. 1

   Blanch the trotters

   After soaking the soybeans overnight, rinse the pork trotters and put them in a pot with enough water to cover. Bring to the boil and boil for a couple of minutes. Turn off the heat, drain and rinse the trotters, then pat them dry and set aside.

2. 2

   Infuse the aromatics

   Heat the oil in a wok or large Dutch oven over medium-low heat. Add the ginger, white parts of the spring onions, star anise, cinnamon, bay leaves, dried chillies and tangerine peel. Let them infuse for a few minutes without burning, then carefully add the trotters and brown them on both sides.

3. 3

   Braise the pork

   Drain the soybeans and add them to the pan with the rock sugar, dark and light soy sauces, Shaoxing wine and water. Stir well and cover. Braise over low heat for 70–80 minutes, stirring periodically to prevent sticking, until tender. Add salt to taste towards the end, and avoid cooking until the meat falls off the bone.

4. 4

   Reduce and serve

   If there is too much liquid when the trotters are tender, raise the heat and cook it down until the sauce thickens to your liking. Scatter over the green parts of the spring onions and serve.

What are braised pork trotters with soybeans?

Pork trotters are pig’s feet, valued in many Chinese braises for their rich, gelatinous texture. Slow cooking helps soften them while allowing the seasoning to work its way into the meat and skin.

This version pairs them with soybeans and a mix of soy sauces, Shaoxing wine and warming aromatics. The beans add a tender, substantial contrast to the sticky, savoury pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 23g protein, 11g carbs, 19g fat.

The soybeans provide much of the carbohydrate and some protein, while the pork trotters contribute most of the protein and fat. Serve with a moderate portion of rice and a generous helping of greens to balance the rich braise.

Prepare the trotters first

Blanching: A brief boil helps remove scum before the trotters go into the braise. Rinse them thoroughly afterwards and pat them dry so they are ready to brown.

Cut size: Ask the butcher to cut the trotters into large chunks. This makes them easier to handle in the pot while keeping them substantial through the long simmer.

Build flavour with the aromatics

Gentle heat: Let the ginger, spring onion whites and spices infuse in the oil over medium-low heat. Keep them moving and avoid letting them burn, as scorched spices can make the sauce bitter.

Soy sauces: Dark soy sauce contributes colour and a rounded savoury note, while light soy sauce seasons the braise. The rock sugar balances their saltiness without making the dish overtly sweet.

Keep the braise at a low simmer

Low and steady: Cover the pot and cook for 70–80 minutes over low heat, checking and stirring periodically. A quiet simmer helps the trotters become tender without the liquid reducing too quickly.

Tenderness: Test a piece near the end of the cooking time. It should be tender, but still hold together rather than falling off the bone.

Finish with the right sauce

Reduce if needed: Once the meat is tender, check how much liquid remains. If it is still too thin, uncover the pot and briefly raise the heat to reduce it to a thickened sauce.

Salt last: Soy sauces already bring salt, so season to taste towards the end. This also lets you judge the flavour after the liquid has reduced.

Serve it with rice

The glossy sauce and rich trotters pair well with plain steamed rice, which soaks up the braising liquid. Add a simple green vegetable on the side for freshness and contrast.

Finish with the reserved green spring onion tops just before serving. Their fresh flavour and colour lift the rich, slow-cooked dish.

Recipe notes & tips

• Soak the soybeans overnight so they are ready to braise with the pork.
• Ask the butcher to cut the trotters into large chunks before you start cooking.
• Keep the aromatics over medium-low heat and watch closely so they do not burn.
• Stir the braise periodically to stop the beans and pork sticking to the pot.
• Taste before adding salt, as both soy sauces season the liquid.
• Reduce excess liquid only after the trotters have reached the desired tenderness.

Variations

• Milder spice: Leave out the dried chillies for a less fiery braise.
• More heat: Keep the chillies in the pot for a warmer finish.
• Extra ginger: Add another slice or two for a more pronounced ginger aroma.
• Rice pairing: Serve with steamed rice to catch the thickened sauce.
• Vegetable side: Add blanched greens at the table for a fresh contrast.

Common mistakes to avoid

• Skipping the blanch: The liquid can be cloudy; boil the trotters briefly, then drain and rinse them.
• Burning the aromatics: The sauce can turn bitter; infuse them gently over medium-low heat.
• Boiling hard: The sauce may reduce before the pork is tender; keep the covered braise at a low simmer.
• Forgetting to stir: Ingredients can stick to the pan; stir periodically during the 70–80-minute braise.
• Cooking until the meat falls apart: The trotters may lose their texture; check for tenderness and stop when they still hold together.
• Adding salt too early: The sauce can become too salty as it reduces; season to taste near the end.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions