Growing up in a restaurant family, I learned early on that while a chef’s knife skills are important, the true soul of a dish often lies in the sauce. In Cantonese cuisine, few condiments rival the importance of Chu Hou Paste (柱侯酱).
My father, who spent over 20 years in professional kitchens, often told me that Chu Hou paste is the “secret weapon” for braising meats. It has a savory, slightly sweet, and distinctively umami-rich profile that pairs perfectly with beef brisket and, my personal favorite, pork trotters.
This recipe for Braised Pork Trotters (Zhu Hou Men Zhu Shou) results in meat that is incredibly tender and gelatinous (what we call “Q-tan” in Chinese), with peanuts that have absorbed all that rich, savory gravy. It is pure comfort food, best served over a steaming bowl of white rice to catch every drop of the sauce.
Why This Recipe Works
- The “Soul” Sauce: We use a specific blend of Chu Hou paste, hoisin, and aromatics to replicate the authentic taste found in Cantonese restaurants.
- Texture Balance: By blanching and then searing the trotters, we ensure the skin remains elastic and chewy (Q-tan) rather than turning into mush, even after long braising.
- Peanut Prep: Soaking the peanuts ensures they cook to a soft, buttery texture (“pa”) at the same time the pork becomes tender.
What is Chu Hou Paste?
If you are new to Cantonese cooking, you might be asking, “What is Chu Hou Paste?”
Chu Hou Paste (Chee Hou Sauce) is a condiment made from soybeans, garlic, ginger, and sesame seeds. It originated in Foshan, Guangdong. While it looks similar to Hoisin sauce, it is less sweet and more savory, with a deeper, funkier garlic-fermented bean flavor.
Can’t find it? You can find Lee Kum Kee brand Chu Hou paste in most Asian grocery stores or online. In a pinch, you can mix 2 parts Hoisin sauce with 1 part bean paste (like taucheo) and a dash of five-spice powder, though the flavor won’t be exactly the same.
Key Ingredients
- Pork Trotters (Pig’s Feet): You will need about 1.5 to 2 lbs (approx. 800g). Ask your butcher to chop them into 2-inch chunks for you. Note: Choose front trotters if you prefer more tendon and skin; choose hind trotters if you want a bit more meat.
- Peanuts: Raw, red-skin peanuts work best.
- The Sauce Base:
- Chu Hou Paste: The star of the show.
- Hoisin Sauce: Adds a necessary sweetness to balance the salty paste.
- Light Soy Sauce: For savory umami.
- Oyster Sauce: For depth and glossiness.
- Laozao Water (Fermented Rice Water): This traditional ingredient adds a subtle sweetness and enzymatic tenderness. Substitute: If you can’t find this, use an equal amount of Shaoxing wine mixed with 1 teaspoon of sugar.
- Aromatics: Ginger, garlic, star anise, and dried chili.
💡 Shopping Tip: If you enjoy rich, braised dishes, you might also like my Braised Pork Belly (Hong Shao Rou). The techniques are similar, but the flavor profiles are distinct!
Food Safety and Preparation
Before we start cooking, a quick note on handling pork trotters.
- Hair Removal: Even store-bought trotters often have stray hairs. I recommend using a kitchen blowtorch to singe them off or a clean razor to shave them before washing.
- Food Safety: Raw pork can carry bacteria. Always wash your hands and sanitize surfaces after handling raw trotters. Ensure the pork reaches a safe internal temperature of at least 145°F (63°C), though for this dish, we cook it much longer to break down the connective tissue.
How to Make Braised Pork Trotters
1. Mise en Place (Prep Work)
First, rinse the peanuts and soak them in warm water for at least 2 hours.
Why? Dried peanuts take a long time to cook. Soaking ensures they become soft and buttery by the time the pork is done. If you skip this, you might end up with crunchy peanuts in a tender stew.
2. Blanch the Trotters
Place the cleaned pork trotters in a pot of cold water. Add a few slices of crushed ginger and a splash of cooking wine (Shaoxing wine). Bring to a boil and let it boil vigorously for 3 minutes. Skim off the gray foam.
Why cold water? Starting with cold water allows the blood and impurities to release slowly as the water heats up. If you drop them into boiling water, the proteins seize up, trapping the impurities inside.
Drain the trotters and rinse them thoroughly under warm water to remove any scum.
3. Sauté and Sear
Heat your wok or a heavy-bottomed pot (like a Dutch oven) over medium heat. Add oil. Sauté the ginger slices and garlic cloves until fragrant (about 30 seconds).
Add the blanched trotters. Stir-fry over medium-high heat until the skin turns slightly golden and tightens up.
Why sear? This step dries out the skin slightly, giving it a better texture after braising, and introduces the Maillard reaction for deeper flavor.
4. Braise the Dish
The Sauce Mix: In a bowl, combine the Chu Hou paste, hoisin sauce, light soy sauce, oyster sauce, and Laozao water (or wine/sugar sub).
Combine: Pour the sauce mixture over the pork in the wok and toss to coat evenly. The heat will caramelize the sauce slightly, smelling incredible.
Transfer & Simmer: Transfer the pork to a clay pot (sand pot) or keep it in your Dutch oven. Add the soaked peanuts, star anise, and dried chili. Pour in enough hot water to just barely cover the ingredients.
- Stovetop Method (Traditional): Bring to a boil, cover, reduce heat to low, and simmer for 50 minutes to 1.5 hours.
- Instant Pot / Pressure Cooker Method: Cook on High Pressure for 18-20 minutes. Allow a natural release for 10 minutes.
5. Final Seasoning and Reducing
Open the lid. Taste the broth. This is the beauty of stewing—it’s hard to fail because you can adjust now.
- Too bland? Add a little more Chu Hou paste or salt.
- Too salty? Add a splash of water and a pinch of sugar.
Turn the heat up to high (or use “Sauté” mode on Instant Pot) to thicken the sauce. You want a glossy, thick gravy that clings to the meat, not a watery soup.
Test Kitchen Notes & Troubleshooting
- My trotters are tough: This simply means they haven’t cooked long enough. Collagen takes time and moist heat to break down into gelatin. Keep simmering!
- The sauce is burnt: Chu Hou paste and sugar burn easily. When thickening the sauce at the end, stir constantly.
- Comparison: Unlike Char Siu (Chinese BBQ Pork), which is roasted and dry, this dish relies on moisture to achieve that sticky, lip-smacking texture.
Serving Suggestions
This dish is rich. I highly recommend serving it with:
- Steamed Jasmine Rice: To soak up the savory sauce.
- Blanched Greens: Such as Yu Choy or Bok Choy, to cut through the richness.
- A Light Soup: Like a winter melon soup or Seaweed Egg Drop Soup.
FAQ
Q: Can I use pork belly instead of trotters? A: Absolutely. If using belly, reduce the cooking time slightly as it cooks faster than the tendons in the feet.
Q: Is this dish gluten-free? A: Generally, no. Chu Hou paste, Hoisin, and Soy Sauce typically contain wheat. You would need to buy specifically labeled GF versions of all three sauces.
Q: How do I store leftovers? A: Store in an airtight container in the fridge for up to 3 days. The sauce will turn into a firm jelly when cold (that’s the natural collagen!). Reheat in the microwave or on the stove until melted and hot.
Authoritative References
- For information on safe minimum internal temperature for pork, refer to the USDA Food Safety and Inspection Service.
- To understand the science of collagen breakdown in braising, Science of Cooking provides excellent technical data.
Braised Pork Trotters with Chu Hou Sauce (Zhu Hou Men Zhu Shou)
Equipment
- Wok or Heavy-Bottomed Pot (Dutch Oven) For searing and braising
- Clay Pot (Optional) For traditional braising
- Instant Pot (Optional) For faster cooking time
Ingredients
Main Ingredients
- 2 lbs pork trotters (pig’s feet) chopped into 2-inch chunks
- 1 cup raw peanuts red skin, soaked for 2 hours
The Sauce Base
- 4 tbsp Chu Hou Paste Lee Kum Kee brand recommended
- 1 tbsp Hoisin Sauce
- 4 tbsp light soy sauce
- 1 tbsp oyster sauce
- 5 tbsp fermented rice water (Laozao) OR substitute with 3 tbsp Shaoxing Wine + 1 tbsp Rock Sugar
Aromatics & Blanching
- 1 inch ginger sliced
- 4 cloves garlic smashed
- 1 whole star anise
- 1 whole dried chili pepper
- 1 tbsp Shaoxing cooking wine for blanching
- 1 tbsp neutral oil for searing
Instructions
- Mise en Place (Prep Work): Rinse the peanuts and soak them in a bowl of warm water for at least 2 hours prior to cooking. This step ensures they become soft and buttery rather than staying crunchy.
- Blanch the Trotters: Place cleaned pork trotters in a pot of cold water with a few ginger slices and 1 tablespoon of Shaoxing wine. Bring to a boil and cook vigorously for 3 minutes to remove impurities and foam. Drain and rinse the trotters thoroughly with warm water.
- Sauté and Sear: Heat oil in a wok or Dutch oven over medium heat. Sauté the garlic and remaining ginger slices until fragrant (about 30 seconds). Add the pork trotters and stir-fry until the skin is lightly browned/golden and tightens up.
- The Sauce Mix: In a small bowl, mix the Chu Hou paste, Hoisin sauce, light soy sauce, oyster sauce, and fermented rice water (or the wine/sugar substitute). Pour the mixture over the pork in the wok and toss to coat evenly.
- Braise Setup: Transfer the pork to a clay pot, Dutch oven, or Instant Pot. Add the soaked peanuts, star anise, and dried chili. Pour in enough hot water to just barely cover the ingredients.
- Cooking Method:
Stovetop (Traditional): Bring to a boil, cover, and simmer on low heat for 50 to 90 minutes until the trotters are tender.
Instant Pot: Cook on High Pressure for 18-20 minutes, then allow a natural release for 10 minutes. - Final Seasoning: Open the lid and taste the sauce. Adjust salt if needed. Turn heat to high (or Sauté mode) to reduce the sauce until it is thick, glossy, and clings to the meat. Serve hot over steamed rice.
Notes
For information on safe minimum internal temperature for pork, refer to the USDA Food Safety and Inspection Service.
To understand the science of collagen breakdown in braising, Science of Cooking provides excellent technical data.
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