Recipe: Tasty Pig Trotter Vinegar

Pig Trotter Vinegar. Pig's Trotters in Vinegar is a heritage must-have Cantonese dish for postnatal mums during the 'confinement period'. The dish is believed to help replenish collagen. In this video we will teach you how to cook a best Pig trotter with vinegar.

Traditionally eaten by new mothers, this stew promotes strength and aids in recovery of. Making this pig trotter stew with black vinegar and ginger is actually very simple. Usually I will allow myself two days to prepare this. You can have Pig Trotter Vinegar using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pig Trotter Vinegar

1. Prepare 10 pieces of spare ribs or.
2. Prepare 1 of pig trotter (chopped into pieces by supermarket assistant).
3. You need 2 of big pieces of old ginger (remove skin and cut into slices).
4. You need 1 of big bottle of black sweet rice vinegar (chan Kong thye).
5. You need 8 of eggs.
6. You need 1 packet of gula malacca (sing long).
7. You need 4 tablespoons of sesame oil.

I specially dedicate this recipe to my girlfriend Ginnie Lu who's gonna give birth anytime by next week. Pig Trotter in Vinegar with Ginger 猪脚醋 is an old traditional Cantonese recipe originally formulated. Black Vinegar Pork Trotter is a traditional confinement food for the Cantonese. Vinegar Pig's Trotter is believed by the Chinese to heal mother's who gave birth recently.

Pig Trotter Vinegar step by step

1. Put the room temperature eggs into a pot and fill with water. Amount of water should enough where it is one inch above the eggs. Boil for 6 to 7 minutes and switch off the fire. Let them cool down before peeling the shells..
2. Blanch the spare ribs with boiling water for about 5 minutes. Drain the water and set the pork aside. If using the pig trotter, cut away the fats and use twister to remove the hair on the skin after blanching..
3. Pour 4 tablespoons of sesame oil and ginger slices into a pot to fry a while..
4. Add in half a bottle of vinegar and same amount of water into the pot with the vinegar. The ratio of vinegar to water is 1:1. Cover the pot and let it boil..
5. When the vinegar in the pot boils, put in the blanched pork. Turn the fire to medium small and let it boil for 30 minutes..
6. After 30 minutes, put one gula malacca sugar in. Continue to cover and boil until sugar melts (about 5 to 10 minutes)..
7. After the sugar melts, taste to see if OK. If the stock is OK, put the hard boil eggs in. Add a bit of cornflour with water mixture to thicken the stock slightly..

The meat and fat melt down like jelly after boiling for an hour, a perfect comfort food. Place at room temperature for a while. Then cook and bring it to a boil. This can be cooked on a regular day for anybody. The version for confinement is heavier on.