Blanch the trotters in boiling water for 2 minutes, remove and set aside.
Heat the oil in a large pot to medium heat. Add the sugar and stir until the mixture turns light brown.
Add the hot chilli paste and stir for 1 minute. Add the ginger, star anise, cinnamon and stir fry until fragrant.
Add the five spice powder, salt, spring onion and chicken stock powder and stir well. Then add the pork stock and bring to the boil.
Add the trotters to the pot and bring to the boil over medium heat. Turn the heat down to low. Cover the pot and simmer for 80 minutes or until the skin becomes soft and tender. During the cooking time, turn the trotters occasionally so they don't stick to the pot.
Turn off the heat and keep the trotters in the sauce for an additional 15 minutes to allow the flavours to permeate. Transfer to as serving dish and pour the sauce on top.
This recipe is absolutely great but I bought a pack of four trotters and they weighed 1500gms so had to multiply everything by three. Which was fine. I did cook them for about two hours. And reused the sause for another four the next day! Pigs! - 09 Aug 2012
Used various knives, but could only halve 1 of 3 trotters - and that one went to the foot, before I had to snap said foot off.
Blanched trotters for three minutes in boiling water - what is one to do with all that pork juice? Did the author throw it away, or freeze it? - have never heard of pork stock previously.
Looked at blanched trotters - minimal meat found on any side, on all pieces.
Threw it out.
Had pizza instead - about 5 minutes prep... - 06 Oct 2015