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


  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


  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,

  13. 250 ml sweet vinegar,

  14. 250 ml zhejiang vinegar,

  15. 80g rock sugar,

  16. 120g dark brown sugar,

  17. 6 hard boiled eggs,

  18. and 1-2 tbsp salt (adjust to taste)

  19. Cook in pressure cooker for 30 mins

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

  21. Serve and garnish with fresh coriander

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