Pork Trotter Vinegar

1 hr 30 mins


4 - 6 pax

This recipe for Pork Trotter Vinegar uses both sweet vinegar and chinese black vinegar to create a sweet-savoury aromatic stew. Perfect with a bowl of rice, or two! 
Pork Trotter Vinegar is probably the most common confinement food but it’s not limited to new mothers. Confinement foods are dishes that boost our immune system. They are great for anyone who needs a nutrition pick-me-up!
This recipe is part of our confinement food recipes: click here for full series.

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Adjust Servings
1whole (1.2kg) Pork trotter (cut into smaller pieces)
150g Old ginger (sliced)
200g Young ginger (sliced)
750ml (1 bottle) Sweet vinegar 
300ml Black rice vinegar 
3tbsp Sesame oil
3stalks Scallions
200g Palm sugar
6Boiled Eggs



Blanch the pork trotter in room temperature water, with scallions and a few pieces of ginger. On the heat only when ingredients are in the pot. Boil over medium high heat till scums appear. Drain out the water, wash the pork trotter clean and set aside.
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In a pot of boiling water, blanch the pork legs 2nd time to further remove scums and by doing this step, it will give the meat a more bouncy texture at the end of cooking. Drain and run over tap water, drip dry.
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In a wok, drizzle a little sesame oil, toss in all the ginger and stir fry until fragrant. Add in pork trotter and continue to stir fry until slightly brown and fragrant. Transfer meat into a deep pot.
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Pour in sweet vinegar and black rice vinegar inside the deep pot.
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