Pork Trotter Vinegar

2 hours 30 minutes


4-6 pax

Traditionally consumed by women during confinement periods, the Pork Trotter Vinegar 猪脚醋 is also a hit among Singaporeans who are not on a post-natal diet! Here’s how you can recreate this special dish at home!
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Adjust Servings
2kg pig’s trotters
200g bentong ginger
200g young ginger
10dried chillies (adjust to preference)
½cup Lee Kum Kee pure sesame oil
100ml Lee Kum Kee Superior Dark Sauce
375ml sweet black vinegar
250ml zhejiang black vinegar
100g rock sugar
6hard boiled eggs
2tbsp Lee Kum Kee Premium light soy sauce (adjust to taste)
2tbsp hua tiao wine
1-1 .5 litres of boiling water
Fresh coriander for garnish



Blanch pig’s trotters in boiling water for 5 minutes. Remove and set aside.
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Heat Lee Kum Kee pure sesame oil in a large pot, add bentong and young ginger and stir fry until fragrant. Then add dried chillies and continue to stir fry.
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Add in blanched pig’s trotters, sweet black vinegar, Zhejiang black vinegar, Hua tiao wine, Lee Kum Kee Premium light soy sauce, Lee Kum Kee Superior Dark Sauce, boiling water and rock sugar to pot.
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Mix well and bring to boil. Cover pot and lower heat, simmer for 45 minutes.
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Add hard boiled eggs into pot and cook for another 45 minutes to 1 hour.
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Serve and garnish with fresh coriander.
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