Sticky Chinese pig trotters

Pig trotters aren’t our most popular cut but we’re hoping that this recipe might encourage you to give them a try. Slow cooking makes for a delicious, tasty and tender piece of meat. Done in a traditional Chinese fashion, these sweet and sticky pig trotters are perfect with sticky rice and stir fried seasonal vegetables.

3 hours 20 mins

2

Medium

Trotters:
• 4x Field & Flower pigs trotters
• 1tbsp Chinese five spice
• 4tbsp dark soy sauce
• 2tbsp rice wine vinegar
• 5 garlic cloves
• 2 inches of ginger

Sticky Chinese Glaze:
• 2tbsp light soy sauce
• 1tbsp dark soy sauce
• 1tbsp honey
• ½ inch of ginger, grated
• 1tbsp rice wine vinegar
• A sprinkle of star anise and cloves (or you can use Chinese five spice)

1. Preheat oven at 200˚C/Gas 6.

2. Soak the trotters in cold water for a few hours and pat down dry before cooking.

3. Place the trotters in a pan of water and simmer the trotters for 2½ hours with the other ingredients.

4. Carefully remove the trotters (keep the jelly for stock in future dishes or soups) and place in a small roasting tray.

5. Mix the Chinese glaze ingredients together and add to the pork trotters in the roasting dish.

6. Place the roasting dish into the oven and cook for 25 minutes.

7. Remove the trotters from the oven and leave to cool for 5 minutes before serving.