Recipe: Yummy Pig Trotter Vinegar

Pig Trotter Vinegar. Pig's trotter vinegar is a heritage Cantonese dish is especially good for postnatal recovery during the 'confinement period'. According to Traditional Chinese Medicine (TCM). Pig's trotter in black vinegar and ginger stew is a standard Chinese confinement dish after a woman gives birth.

Usually I will allow myself two days to prepare this. In this video we will teach you how to cook a best Pig trotter with vinegar. China boasts one of the world's greatest cuisines. You can cook Pig Trotter Vinegar using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pig Trotter Vinegar

1. It's 10 pieces of spare ribs or.
2. Prepare 1 of pig trotter (chopped into pieces by supermarket assistant).
3. Prepare 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. It's 1 packet of gula malacca (sing long).
7. Prepare 4 tablespoons of sesame oil.

A pig's trotter, also known as a pettitoe, is the culinary term for the foot of a pig. Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. 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.

Pig Trotter Vinegar instructions

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..

This can be cooked on a regular day for anybody. The version for confinement is heavier on. The pig's trotters (aka pork knuckles) are so moist, tender and succulent after the slow cooking in the tasty sweetened black vinegar. The natural collagen of pig's trotters is very good for our health too. Vinegar Pig's Trotter is believed by the Chinese to heal mother's who gave birth recently.

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