Comments on: Chinese Braised Pork Trotters (红烧猪蹄)

By: Celine

Celine — Sat, 13 Jan 2024 18:03:46 +0000

I love this recipe! It is easy and come out perfect everytime! I would love a recipe for chicken feet. (As an appetizer server room temp). Thanks for the amazing recipes!

By: Janice

Janice — Sat, 06 Jan 2024 23:46:36 +0000

I currently live across the country from my mom and recently I have been feeling very homesick. I rarely ever cook, but I gave this recipe a try and it tastes so close to how my mom makes hers!! I think she adds extra ginger to give it a “spicy” kick to it. Thank you for this recipe, Maggie! I will be making this again!

By: Maggie Zhu

Maggie Zhu — Sun, 03 Dec 2023 16:35:20 +0000

In reply to Ron.

Thanks so much for sharing the recipes! It’s interesting that the recipe looks similar the way we cook with mutton legs in China (slow simmer first, then rub with spice and bake).
Now that it’s winter here, the dish sounds perfect for the holidays. Maybe we will cook it for Christmas as well 🙂

By: ron

ron — Sun, 03 Dec 2023 15:54:42 +0000

In reply to Maggie Zhu. A correction we use caraway seeds.

By: Ron

Ron — Sun, 03 Dec 2023 15:51:50 +0000

In reply to Maggie Zhu.

The German style takes a longer time in the oven. Ill do that at Christams with about 6 hocks or sometimes a pork Butt that has the skin still on like a giant hock. Basically its some simmering with spices 60-90 minutes, than patting dry and roasting in the oven to develop the crackle. Germans use carrots onions garlic and fennel seeds, bay leaves and salt. https://www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/ this recipe is ok. takes like 2 hours plus. https://www.quick-german-recipes.com/pork-hocks-recipe.html and this one from a real German. Some boil the hocks in spices and others roast over a pan of liquid, vegetables and spices, but in all cases the skin must be exposed to dry out and form crackle.
Lately i have done Pernil, a cuban recipe for a summer roast, it was so good and so simple.

By: Teresa H.

Teresa H. — Mon, 30 Oct 2023 14:43:01 +0000

hi Maggie, thank you for this recipe! I have been looking for one to recreate a comfort food from my childhood. One comment about the intro to your recipe – it mentions that trotters are a source of collagen and “healthy fats”. The fats from pigs feet are still saturated fat, so I would not call it a healthy fat. But agree they are an amazing source of natural collagen and a tasty and healthy part of a well balanced diet!

By: Jun Anabo

Jun Anabo — Sun, 17 Sep 2023 10:31:28 +0000

This is closest to the well-loved HUMBA recipe of the Filipinos!

By: Annelise Williamson

Annelise Williamson — Sun, 17 Sep 2023 09:36:09 +0000

Very nice!!

By: Maggie Zhu

Maggie Zhu — Mon, 17 Jul 2023 14:06:46 +0000

In reply to Ron. Your method sounds super delicious too! I do like German style pork knuckles as well, although I don't know how to make it at home. We have a German restaurant we love and we order the pork knuckles there :)

By: Ron

Ron — Sun, 16 Jul 2023 22:19:49 +0000

Great recipe, ours is similar. I used to do Pork Knuckles more of a german style but have converted to chinese style because my wife is Chinese. She helps me cook them but we invented the recipe together and its surprisoingly close to yours.
We wash and cook to clean as do you. Then in the pressure cooker with chicken of vegetable broth, star anise, cloves, black pepper corns and some times a cinamon stick , we cook for about 25-30 mimnutes. Then in the wok we prepare a little oil, ginger and garlic and stir fry the knuckles in dark soy and oyster sauce to color and add flavor. Garnish with green onions. They do not last long….lol.