Pork Trotter Vinegar
The Meatmen
January 3, 2020
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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Ingredients
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 |
Directions
1.
Blanch pig’s trotters in boiling water for 5 minutes. Remove and set aside.
Mark as complete
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.
Mark as complete
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.
Mark as complete
4.
Mix well and bring to boil. Cover pot and lower heat, simmer for 45 minutes.
Mark as complete
5.
Add hard boiled eggs into pot and cook for another 45 minutes to 1 hour.
Mark as complete
6.
Serve and garnish with fresh coriander.
Mark as complete
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