Skip to main content

Nai Nai's Chu Kiok

This is my favorite dish from Nai Nai. It is a sweet, soy and garlic flavoured pork feet, usually cooked until tender. I honestly don't know if I spelled the name of the dish correctly, the reason is I can't find many recipes online about this dish (probably under a different name). But, we always call this dish Chu Kiok or Cu Kiok. This is a Hakka style braised pig's trotter. Chu or Cu means pig, and Kiok means Feet.

Star Anise Oyster sauce and rock sugar Clean pork feet goes into the pot Put all ingredients into the pot Boil and put the lid

Ingredients​

  • Pork feet / Chu Kiok: 2.5kg (or around 5 lbs)
  • Peeled Garlic: 3 bulbs
  • Green/red thai chili (the small one): 3-4 chili
  • Big red chili: 1 chili
  • Rock sugar: 4-6 tbs
  • Oyster sauce: 4-6 tbs
  • Fish sauce: 4-6 tbs
  • Soy sauce: 4-6 tbs
  • Sweet soy sauce (or kecap manis): 8-10 tbs
  • Wong Chiu / Shao Xing wine: 4-6 tbs
  • Chicken powder (usually Totole brand): 3-4 tbs
  • White pepper: 4-6 tbs
  • Star anise: 2-4 pieces
  • Salt
  • Water

Instructions​

  1. Clean the Pork Feet Thoroughly:

    • Place the pork feet in a large bowl or clean sink.
    • Sprinkle generously with flour and salt.
    • Rub the flour and salt mixture vigorously all over the pork feet. This helps to remove impurities, slime, and any lingering odors. Pay attention to crevices.
    • Rinse the pork feet under cold running water, continuing to rub, until the water runs clear and the feet feel clean. Inspect for any remaining hairs and remove them (you can singe them off carefully over a flame or use tweezers).

  2. Parboil and Cut:

    • Place the cleaned pork feet in a large pot and cover with fresh cold water.
    • Bring the water to a rolling boil and cook for 10-15 minutes. This further cleans the pork and makes it easier to cut. Skim off any scum that rises to the surface during boiling.
    • Carefully drain the pork feet and rinse them quickly under cold water to cool them slightly for handling.
    • Once cool enough to handle, cut the pork feet into bite-sized pieces (around 1.5 - 2 inches). You may need a heavy cleaver for this, especially to cut through bone.

  3. Sear the Pork Feet:

    • If using a pressure cooker, use the pot insert on your stovetop (or use a large, heavy-bottomed pot if cooking conventionally).
    • Add enough cooking oil to coat the bottom of the pot and heat over medium-high heat.
    • Once the oil is hot, carefully add the pork feet pieces (you may need to do this in batches to avoid overcrowding).
    • Sear the pieces on all sides until they are lightly browned. This step adds depth of flavor.
    • Remove the browned pork feet from the pot and set aside briefly.

  4. Build the Braising Liquid:

    • In the same pot (add a little more oil if needed), briefly sauté the peeled garlic cloves and dried chilies (if using) over medium heat until fragrant (about 30 seconds to 1 minute).
    • Stir in the oyster sauce, soy sauce, sweet soy sauce, and Chinese cooking wine. Let it bubble for a moment.
    • Return the browned pork feet to the pot.
    • Add the chicken powder (if using), white pepper, and star anise.
    • Add the rock sugar and stir until it begins to melt.
    • Pour in enough fresh water until the liquid almost covers the pork feet. You want the braising liquid to be concentrated, so don't add too much water. Stir everything together gently.

  5. Braise to Tenderness:

    • Pressure Cooker Method:

      • Bring the liquid back to a boil.
      • Secure the lid onto the pressure cooker according to the manufacturer's instructions.
      • Bring to high pressure and cook for 25-30 minutes.
      • Once done, allow the pressure to release naturally (or follow manufacturer's instructions for quick release if preferred, though natural release helps keep meat tender).

    • Stovetop Method:

      • Bring the liquid back to a boil.
      • Reduce the heat to low, cover the pot tightly with a lid.
      • Simmer gently for approximately 2.5 to 3 hours, or until the pork feet are fork-tender (the skin and meat should be very soft).
      • Check occasionally (every 45 minutes or so), stirring gently and adding a splash of hot water if the liquid level gets too low.

  6. Finish and Serve:

    • Once the pork feet are tender, carefully remove the lid.
    • Check the consistency of the sauce. If you prefer a thicker sauce, you can remove the pork feet temporarily and boil the sauce over medium-high heat until it reduces and thickens to your liking.
    • Taste the sauce and adjust seasoning if necessary (more soy sauce for saltiness, a touch more sugar for sweetness).
    • Serve hot, spooning the rich sauce over the pork feet. This dish is excellent served with steamed rice.