Thai Styled Stewed Pork Leg 泰式焖猪脚
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Thai
Serves: 3-4
  • 1.5kg pork trotters
  • 2 star anise
  • 1 stick cinnamon
  • 5 pcs of pandan leaves
  • 900ml water
  • 2 tbsp cooking oil

For the Seasoning Sauce:
  • 3 tbsp light soya sauce
  • 3 tbsp dark soya sauce
  • 1 tbsp sweet rice vinegar (hon mirin)
  • 60g palm sugar
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp fish sauce
  • dash of 5 spice powder (you can add more if you like the taste)

To be pound together into paste:
  • 10 pcs whole garlics
  • 5 pcs shallots
  • 5 stalks of coriander roots
  • 1 lemongrass
  • ¼ tsp freshly ground black pepper

For the Thickening Solution:
  • 2 tsp corn flour + 2 tbsp water
  1. Pound the garlics, shallots, coriander roots, lemongrass and black pepper together into a paste. Set aside.
  2. Heat up a pot of water till boiling and blanch the pork trotters in it. Rinse and drain well.
  3. With the pressure cooker on, use the "bake" function for vegetables and stir fried the paste from Step 1 until fragrant.
  4. Add in the blanched pork trotters from Step 2 and stir fried it till the paste coats well all over the pork.
  5. Add in the dark soya sauce first and saute till the pork is all evenly coated and browned with the sauce. Add in the rest of the seasoning sauce ingredients except the fish sauce. Mix well.
  6. Add in the water followed by the star anise and cinnamon. Top it with pandan leaves that has been tied to a knot. Cover the pressure cooker and switch it to "Tendons" mode to start cooking.
  7. After cooking has completed, remove the lid of the pressure cooker. Switch it back to "bake" mode for poultry. (Add in any hard boiled eggs, if using at this point.) Add in the thickening solution and dash of fish sauce and allowed the sauce to continue simmering for another 30 minutes till it is reduced and thickened. Taste and adjust accordingly as desired.
  8. Garnish with coriander and serve with some blanched vegetables, eggs and rice.
1) Blanching the pork trotters prior to cooking helps to remove any excess impurities and fats.
2) If stove top is used instead of pressure cooker, the step of adding the thickening solution can be eliminated as the pork tendons have a natural absorbent effect of the seasoning sauce (收汁).
3) Cooking it on stove top needs at least 2 hours or more before the pork trotters are cooked to tenderness.
Recipe by Eat What Tonight at