500g old ginger, scrape off the skin and lightly crush
550ml black vinegar
600ml sweet vinegar
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.