Pig Trotter Stew with Soya Sauce

Blanch the pig trotter in boiling water for 5 minutes, then drain and rinse under cold water to remove impurities and blood.

Cut the green onions into 2-inch segments, keeping white and green parts separate. Mince the garlic cloves and slice the red pepper into rings, removing seeds if less heat is desired.

Heat oil in a large heavy-bottomed pot or braising vessel over medium-high heat until shimmering.

Add the minced garlic and white parts of the green onions to the hot oil, stirring constantly for 1-2 minutes until fragrant.

Add the blanched pig trotter to the pot and stir for 2-3 minutes to lightly sear the surface.

Pour in the rice wine and soy sauce, stirring to combine and deglaze the bottom of the pot.

Add the water, star anise, oyster sauce, and sugar to the pot, stirring well to dissolve the sugar and distribute seasonings evenly.

Bring the liquid to a boil, then reduce heat to low and cover the pot with a lid, allowing it to simmer gently.

After 40 minutes, check that the pig trotter is tender by piercing the meat with a fork. Add the red pepper slices and green parts of the green onions, stirring to combine.

Simmer uncovered for an additional 5-8 minutes until the peppers are softened and flavors meld.

Taste the stew and adjust seasoning with additional soy sauce or salt as needed before serving hot in bowls.