Braised Pork Trotters with Rock Sugar and Spices

Put the chopped trotters in cold water with 20 ml cooking wine, scallion and 2 ginger slices. Bring to a boil, simmer for 15 minutes and skim; drain thoroughly.

Warm oil and rock sugar over low heat until caramel-colored, about 2 minutes. Carefully coat the drained trotters. Add bay leaves, cassia, star anise, soy sauces, the remaining 10 ml wine, 3 ginger slices and salt; stir-fry for 1 minute.

Transfer to the pressure cooker with enough water to cover, respecting its fill limit and minimum liquid requirements. Follow its instructions; the source suggests checking after 15 minutes at pressure. Depressurize completely before opening. If not tender and cooked through, continue cooking safely; pork should reach at least 63°C with a 3-minute rest.

Transfer carefully to the saucepan and reduce the sauce over high heat to your preferred thickness. Do not taste until the meat is fully cooked.