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
• 150 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.