Clean the pig trotters, remove all hairs, rinse in running water and cook them in boiling water for 5 minutes to remove strong pork smell.
Rinse them under running water.
Put pig trotters to Instant Pot (IP) or other type of pressure cooker, add sliced ginger, halved onion and wine, 1 tsp salt then fill IP up with enough water to cover pork.
Cover it, and set IP “Manual”, “High Pressure”, 20 minutes. Naturally release after cooking. (You can cook it on stove too, of course, but it takes longer time, you have to check it after 2 hours and if it is not soft enough, add more time, and check it again.)
Heat 2 tbsp olive oil up in a Dutch oven (casserole dish or iron pot) and add sliced spring onions, crushed ginger, chili flakes, bay leaves, star anise, 1 tbsp honey, 2 tbsp coconut aminos, 1 tsp salt, stir them and sauté for a minute then add pig’s trotters into it.
Add broth from pressure cooker until pig’s trotters are almost covered and turn to high heat.
When it is starting to boil, reduce to medium heat and simmer for 25-30 minutes, stir it frequently otherwise the gelatinous pig’s trotters will burn on the bottom of the pot.
When the sauce is starting to thicken, you have to stir it more often.
If your pig’s trotter is soft, but the sauce is not thick enough, reduce the sauce and simmer on high heat. But! Add a bit of broth in it if the trotters are not soft enough and your sauce is thickened.
Mix 2 tbsp coconut aminos and 1 tbsp honey and add to the thick sauce, stir and simmer for 2 minutes until pig’s trotters are glazed.
Prepare noodles during cooking of pig’s trotters. Rinse noodles under cold running water in a sieve for 2 minutes.
Heat oil in a pan, add noodles, warm it for 2 minutes.
Place noodles into a serving bowl, place pig’s trotter to the top and sprinkle with finely sliced spring onion, chili and cilantro.