Pig trotters are delectable after long slow simmering in stock with star anise, ginger, cinnamon and five spice powder. Hot chili paste adds the heat to this Chinese dish.
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