Pork Trotter Tossed Noodles (猪手捞麵)

Pork Trotter Tossed Noodles (猪手捞麵)

This dish features braised pork trotters, which are rich in flavor and tenderness, served over a bed of noodles tossed in a savory sauce. Here’s a recipe to create this delicious and satisfying meal.
Course Main Course
Cuisine Chinese


For the Pork Trotters:

  • 2 pork trotters split and cleaned
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce for color
  • 1 star anise
  • 2 cloves garlic smashed
  • 1 piece of ginger sliced
  • Water enough to cover the trotters

For the Noodles:

  • 400 g fresh or dried noodles of your choice such as egg noodles or udon
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 2 green onions chopped
  • 1 teaspoon chili oil optional
  • Fresh cilantro or parsley for garnish


Cook the Pork Trotters:

  • Place the pork trotters in a large pot and fill with enough water to cover.
  • Add soy sauce, oyster sauce, dark soy sauce, star anise, garlic, and ginger to the pot.
  • Bring to a boil, then reduce heat and simmer for about 2 to 3 hours, or until the meat is very tender and falling off the bone.
  • Once cooked, remove the trotters from the broth and set aside to cool slightly. Strain the broth and keep warm.

Prepare the Noodles:

  • Cook the noodles according to the package instructions until al dente.
  • Drain the noodles and toss them with light soy sauce, sesame oil, and sugar. Add a bit of the pork trotter broth to keep the noodles moist and flavorful.

Assemble the Dish:

  • Place the tossed noodles in a serving bowl.
  • Pull the meat from the cooled pork trotters and place over the noodles. If desired, pour a little more broth over the noodles and meat for extra flavor.

Garnish and Serve:

  • Sprinkle chopped green onions and cilantro or parsley over the top.
  • If you like a bit of heat, drizzle some chili oil over everything.
  • Serve hot, ensuring each bowl gets a generous portion of meat and noodles.

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