Black Vinegar Pig’s Trotter (猪脚醋)


Black Vinegar Pork Trotters

I have craving for this dish. Common dish that ladies have during their confinement after giving birth. Well, I think we can have this all the time. Sweet, sour sauce with the soft well braised pork trotters, heavenly…

INGREDIENTS

  • 1.8 kg pork trotters, (mix of front and hind legs)
  • 400 g young ginger or old ginger (mix) peeled and sliced 1/4 inch thick
  • 6 hard boiled eggs shells removed (adjust to the number you like)
  • 2 tbsp sesame oil
  • 750 ml water
  • 750 ml bull dog brand “Shuang Liao” black vinegar
  • 250 g gula melaka (adjust accordingly)
  • 8 dried chilli (optional)

INSTRUCTIONS

  • Cut trotters into 2 inch pieces.
  • Scald pork with boiling water to remove scum, then drain.
  • Use a claypot (do not use metal pots) on med-high heat and add sesame oil.
  • Stir-fry ginger until fragrant.
  • Add in the pork trotters and fry it together with the ginger fir a bit
  • Pour in vinegar and water.
  • Bring to boil and add gula melaka.
  • Cover and allow to simmer until gula melaka has dissolved (5-10 minutes)
  • And eggs, then bring to boil.
  • Reduce heat to a simmer, and allow to simmer until pork is tender.
  • About an hour.
  • Skim off fats before serving.
This should be the vinegar to use

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