Pork Trotter Vinegar – 猪脚醋

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!

#themeatmensg #simple #delicious #LeeKumKeeSG #traditionalrecipe #foodporn #lkk #pork #confinement

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  • Servings: 4-6 pax

  • Time: 2 hours 30 minutes

  • Skill: Easy


  1. 2kg pig’s trotters

  2. 200g bentong ginger

  3. 200g young ginger

  4. 10 dried chillies (adjust to preference)

  5. ½ cup Lee Kum Kee pure sesame oil

  6. 100ml Lee Kum Kee Superior Dark Sauce

  7. 375 ml sweet black vinegar

  8. 250 ml zhejiang black vinegar

  9. 100g rock sugar

  10. 6 hard boiled eggs

  11. 2 tbsp Lee Kum Kee Premium light soy sauce (adjust to taste)

  12. 2 tbsp hua tiao wine

  13. 1-1.5 litres of boiling water

  14. Fresh coriander for garnish


  1. Blanch pig’s trotters in boiling water for 5 minutes. Remove and set aside.

  2. 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.

  3. 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.

  4. Mix well and bring to boil. Cover pot and lower heat, simmer for 45 minutes.

  5. Add hard boiled eggs into pot and cook for another 45 minutes to 1 hour.

  6. Serve and garnish with fresh coriander.

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