Sweet & Sour Pig Feet Hot Pot Recipe

Prep and blanch pig feet

Rinse pig feet well and trim excess hair or rough edges. In a large pot, add pig feet and enough cold water to cover. Bring to a rolling boil and boil for 5 minutes to remove impurities. Drain and rinse pig feet under running water; discard blanching liquid and clean the pot.

Build the braising aromatics

Return the cleaned pig feet to the pot. Add 1600 ml fresh water, sliced ginger, smashed garlic, smashed white parts of scallions, star anise, bay leaves and Sichuan peppercorns (if using). Bring to a simmer over medium heat.

Deglaze and season

Add Shaoxing wine, dark soy, light soy, rice vinegar and rock sugar. Stir to dissolve the sugar. Pour in 800 ml chicken stock. Bring the pot to a boil, then reduce to a low simmer, cover partially and simmer gently for 2 to 2.25 hours until the pig feet are tender and the collagen is breaking down.

Skim and adjust seasoning

Periodically skim any foam or excess fat from the surface. After about 1.5-2 hours, taste the braising liquid and add 1 tsp salt or more to taste. If the liquid reduces too much, add up to 200 ml hot water to maintain enough broth.

Finish braise for hot pot base

When pig feet are fork-tender and glossy, remove bay leaves and star anise if desired. Transfer pig feet and braising liquid to the hot pot serving vessel or keep in the pot on a portable burner. Reserve pig feet whole or cut into serving pieces (halves or thirds) with tongs.

Prepare vegetables and noodles while the pig feet braise: wash and chop napa cabbage, trim mushrooms, halve bok choy, slice daikon or carrots, cube tofu, and soak glass noodles in warm water until pliable. Arrange each ingredient on separate plates for the table.

When ready to serve, bring the braising liquid to a gentle simmer in the hot pot. Add firmer items that need longer cooking first: sliced daikon/carrot and tofu. Simmer 6–8 minutes until nearly tender.

Add napa cabbage, bok choy and mushrooms and simmer 2–4 minutes until wilted but still bright. Add soaked glass noodles last and cook 1–2 minutes until translucent and tender. Reintroduce the pig feet pieces to the simmering broth to heat through for 3–4 minutes before serving.

If the broth seems thin, make the cornstarch slurry (15 g cornstarch + 30 ml cold water), stir well, then slowly whisk into simmering broth a little at a time until the broth reaches a slightly viscous, glossy consistency. Stir in 10 ml sesame oil for aroma. Keep broth at a gentle simmer while diners cook additional items.

While the braise is finishing, prepare dipping condiments: mix soy sauce and black vinegar in small serving bowls. Place sesame paste in a separate dish and thin with a little hot broth or water to desired consistency. Offer chili oil, chopped cilantro, sliced green scallions and toasted sesame seeds for diners to build their preferred dip.

Serve hot pot family-style: transfer the simmering pig feet and broth to a tabletop hot pot or keep on the stove. Provide ladles and tongs so diners can take pig feet, vegetables and noodles, dipping them briefly in the condiments. Spoon broth over rice or into bowls as desired.