Vinegar Pig’s Trotter is believed by the Chinese to heal mother’s who gave birth recently. The meat and fat melt down like jelly after boiling for an hour, a perfect comfort food.
- 1.7lit water
- 1.5kg pig's trotter, chopped into 3cm pieces
- 2 tbsp sesame oil
- 500g old ginger, scrape off the skin and lightly crush
- 550ml black vinegar
- 600ml sweet vinegar
- 560ml water
- 1 whole bulb garlic, keep whole
- 125g palm sugar
- 6 dried red chillies
- Thick soy sauce
- Boil a pot of water and scald trotter for 7-8 minutes. Drain and rinse well.
- Heat sesame oil in a saucepan. Fry ginger until golden brown and aromatic.
- Dish out and place ginger into a claypot. Pour in black and sweet vinegar, water and garlic. Bring to a boil.
- Reduce the heat and simmer for 35-40 minutes or until ginger is soft. Turn off the heat, cover the pot and leave the sauce aside overnight.
- Put trotter, palm sugar and dried chillies into the prepared sauce. Bring to a simmering boil.
- Reduce the heat and cook covered for 45-50 minutes. Close the pot and allow the trotters to soak in the stock until the meat absorbs the flavour of the soup.
- Stir in a little thick soy sauce for colour, if preferred.