Chinese Style Braised Pork Feet

• Gluten free

• Meat

  • 2 Pork feet (1 kilograms / 2 pounds

• Produce

  • 3 Chili peppers, dried
  • 2 thumb-sized piece Ginger
  • 1 white 2 cup white part Scallion or green onion

• Condiments

  • 2 tbsp Soy sauce, light
  • 1 tbsp Soy sauce, dark

• Baking & Spices

  • 3 Cloves
  • 1 tbsp Crystal sugar
  • 2 tsp Salt
  • 1 1/2 Star anise

• Beer, Wine & Liquor

  • 3 tbsp Chinese shaoxing wine

Found on omnivorescookbook.com

Description

Ingredients

• 2 pork feet (1 kilograms / 2 pounds), each one chopped into 6 pieces
• 1 thumb-sized piece of ginger, thickly sliced
• 1 thumb-sized piece of ginger, coarsely smashed (*see footnote 1)
• 1/2 cup white part of scallion or green onion
• 3 - 5 dried chili peppers (*see footnote 2)
• 1 and 1/2 star anise
• 3 cloves
• 1 tablespoon crystal sugar (or white sugar)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 3 tablespoons Chinese Shaoxing wine (or Japanese sake)
• 2 teaspoons salt

Directions

• Place pork feet and ginger slices in a large pot and add water to cover pork feet. Bring the water to a boil and continue boiling for about 3 minutes. Discard water and wash pork feet carefully.
• Add pork feet into pressure cooker and add water until the pork is covered completely. Cook over high heat until rated pressure has been reached. Turn to lowest heat and cook at rated pressure for 15 minutes. (*see footnote 3)
• After releasing pressure naturally, transfer pork feet to a wok (or dutch oven). Transfer pork broth from pressure cooker to wok until it almost covers the pork. Add the rest of the ingredients into wok and turn to high heat. After bringing the broth to a boil, reduce to low heat and simmer covered for 30 minutes. Stir pork feet every 10 minutes to avoid burning on the bottom. Stir more often toward the end of braising, after the sauce has thickened. Add water during the braising process if the broth becomes thick while the pork is still tough. If the pork turns very soft but the sauce is still thin, turn to medium heat and boil uncovered. Reduce sauce until desired thickness.
• To cook without a pressure cooker, skip step 2 and add boiled pork, water and all ingredients into a wok or a dutch oven. Add water until it covers pork and boil for around 2 hours. If the water level becomes too low while pork is still though, add warm water, 1 to 2 cups at a time, and continue braising.