Pigtails, Soy Molasses Recipe

Prepare pork

Rinse the pigtails or cleaned pork trotters under cold water. If whole, halve them so pieces are manageable. Trim any excess hair or debris and pat dry with paper towels.

Blanch to remove impurities

Place the pigtails in a pot and cover with cold water. Bring to a rapid simmer and cook for 5 minutes. This draws out blood and scum. Drain, discard the blanching water, and rinse the pork under hot water. Set aside.

Combine marinade

In a bowl combine dark soy sauce, light soy sauce, molasses, brown sugar, Shaoxing wine, sliced ginger, crushed garlic, star anise, peppercorns, and 2 cups of fresh water. Stir until the molasses and sugar are mostly dissolved.

Braise

Place the blanched pigtails in a wide, heavy-bottomed pot or Dutch oven. Pour the marinade over them so pieces are mostly submerged (add a little more water if needed). Add 1 tsp sea salt. Bring to a gentle simmer over medium heat, then reduce to low so the pot barely simmers. Cover partially with a lid and braise for 1 hour 15 minutes to 1 hour 30 minutes, turning pieces halfway through, until meat is tender and gelatinous but not falling completely apart.

Reduce glaze

Carefully remove the pigtails to a plate. Increase heat to medium-high and boil the remaining braising liquid until it reduces by about half and becomes glossy (8–12 minutes). Stir occasionally and watch closely to prevent burning. Taste and adjust seasoning—if too salty, add a splash of water; if too sharp, a pinch more brown sugar or 1/2 tsp molasses.

Glaze pork

Return the pigtails to the pot and spoon the reduced molasses-soy glaze over them. Cook 2–3 minutes more to set the glaze, turning pieces so they are evenly coated. Remove from heat.

Finish sauce: Off heat, whisk in toasted sesame oil and rice vinegar to the remaining glaze to brighten flavor and add aroma. Stir gently to combine.

Plate: Transfer glazed pigtails to a serving platter. Spoon any remaining glaze over the pieces.

Garnish: Scatter sliced scallions, cilantro (if using), and toasted sesame seeds over the pigtails. Add a drizzle of chili oil or a few slices of fresh chili for heat if desired.

Serve: Serve hot with steamed rice or mantou (steamed buns) to soak up the molasses-soy sauce. This dish is also good room temperature and can be sliced for sandwiches or salads.