Pan-Chinese — pork trotter braising appears in all regional cuisines; it reflects the universal Chinese respect for collagen-rich cuts and the culture of slow-braised pork
Hong shao zhu ti: pork trotters braised in soy, Shaoxing wine, and rock sugar until the collagen transforms into quivering gelatin and the skin becomes intensely sticky. A Chinese nose-to-tail classic, beloved across all regions. The trotters are the most collagen-rich part of the pork — long, slow braising converts this into the thick, sticky sauce that is the dish's signature.
Deeply sticky, gelatinous, rich — the most collagen-forward Chinese preparation; simultaneously nurturing and indulgent
{"Blanch trotters first with ginger and spring onion — removes blood and excess fat","Brown the trotters briefly before braising — the Maillard reaction adds depth to the sauce","Minimum 2 hours of gentle braising — rushing produces tough skin and unconverted collagen","The sauce must reduce to a sticky, coating consistency — this is the entire dish"}
{"Some cooks add a few tablespoons of black rice vinegar midway through — it tenderises further and adds a tangy note","The braising liquid gels when cold — this aspic can be served sliced as a cold dish","Trotters braised in red bean curd (nan ru) and soy: the Taiwanese and Fujianese lu wei version"}
{"Insufficient blanching — residual blood creates cloudy, off-flavoured sauce","Short braising — the collagen hasn't converted; skin is chewy rather than gelatinous","Too much sugar — the sauce should be sweet-savoury, not candy"}
Land of Fish and Rice — Fuchsia Dunlop