Black Vinegar Pig’s Trotters – 猪脚醋

When you mention pig trotters with vinegar, most people will have that preconceived notion that it’s a confinement dish. Traditionally, mummies eat this dish during confinement to keep the body ‘warm’. Ginger is added because it is believed to have similar properties.

Now, apart from the above mentioned, this is a decadent indulging pot of goodness. Imagine glistening gelatinous skin coupled with the perfect balance of sweetness, sourness and flavours from the black vinegar. That, PLUS the the aroma of ginger… wow! To save time, we made this in a pressure cooker in just 30mins, YES, melt-in-your-mouth tender trotters!

Definitely a dish that MEN would love to devour too! (with rice of course!)

#themeatmensg #zichar #black #vinegar #pig #trotter #ginger #confinement

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  • Servings: 4

  • Time: 30 min

  • Skill: Easy

Ingredients

  1. 2 pig’s trotters

  2. 200g old ginger

  3. 200g young ginger

  4. ½ cup sesame oil

  5. 1-1.5 litres of boiling water

  6. 250 ml sweet vinegar

  7. 250 ml zhejiang vinegar

  8. 80g rock sugar

  9. 120g dark brown sugar

  10. 6 hard boiled eggs

  11. 1-2 tbsp salt (adjust to taste)

  12. Fresh coriander for garnish

  13. 2 pig’s trotters

  14. 200g old ginger

  15. 200g young ginger

  16. ½ cup sesame oil

  17. 1-1.5 litres of boiling water

  18. 250 ml sweet vinegar

  19. 250 ml zhejiang vinegar

  20. 80g rock sugar

  21. 120g dark brown sugar

  22. 6 hard boiled eggs

  23. 1-2 tbsp salt (adjust to taste)

  24. Fresh coriander for garnish

Instructions

  1. Cut 2 pig’s trotters into smaller pieces

  2. Poach trotters in boiling water for 1 min

  3. Drain and set aside

  4. Slice 200g old ginger (skin removed)

  5. Slice 200g young ginger (skin removed)

  6. Heat ½ cup sesame oil in wok

  7. Add old ginger and young ginger slices

  8. Stir fry until fragrant

  9. Transfer ginger to pressure cooker leaving some sesame oil in wok

  10. Stir fry and slightly brown trotters with the sesame oil

  11. Add trotters to pressure cooker

  12. Add 1-1.5 litres of boiling water depending on size of cooker, 250 ml sweet vinegar, 250 ml zhejiang vinegar, 80g rock sugar, 120g dark brown sugar, 6 hard boiled eggs and 1-2 tbsp salt (adjust to taste)

  13. Cook in pressure cooker for 30 mins

  14. Turn heat off and let it rest for at least an hour

  15. Serve and garnish with fresh coriander

  16. Cut 2 pig’s trotters into smaller pieces

  17. Poach trotters in boiling water for 1 min

  18. Drain and set aside

  19. Slice 200g old ginger (skin removed)

  20. Slice 200g young ginger (skin removed)

  21. Heat ½ cup sesame oil in wok

  22. Add old ginger and young ginger slices

  23. Stir fry until fragrant

  24. Transfer ginger to pressure cooker leaving some sesame oil in wok

  25. Stir fry and slightly brown trotters with the sesame oil

  26. Add trotters to pressure cooker

  27. Add 1-1.5 litres of boiling water depending on size of cooker, 250 ml sweet vinegar, 250 ml zhejiang vinegar, 80g rock sugar, 120g dark brown sugar, 6 hard boiled eggs and 1-2 tbsp salt (adjust to taste)

  28. Cook in pressure cooker for 30 mins

  29. Turn heat off and let it rest for at least an hour

  30. Serve and garnish with fresh coriander