Black Vinegar Pork Trotter
Ingredients
- 1.8 kg pork trotters*
- 600 g Indonesia ginger or old ginger* peeled and sliced 1/4 inch thick
- 10 hard boiled eggs shells removed
- 2 tbsp sesame oil
- 750 ml water
- 750 ml bull dog brand "Shuang Liao" black vinegar
- 500 g gula melaka
Instructions
- Cut trotters into 2 inch pieces.
- Scald pork with boiling water to remove scum, then drain.
- Heat French oven on med-high heat and add sesame oil.
- Stir-fry ginger until fragrant.
- Pour in vinegar and water.
- Bring to boil and add gula melaka.
- Cover and allow to simmer until gula melaka has dissolved (5-10 minutes)
- Then add pork trotters, and egg, then bring to boil.
- Reduce heat to a simmer, and allow to simmer until pork is tender.
- About an hour.
- Skim off fats before serving.
Notes
*Substitute some pork trotters for pork shoulders if you prefer lean meat.
*My mum advocated for Indonesia ginger, just ask the sundries store owner at the wet market. You will not be able to get Indonesia ginger at supermarkets.
*My mum advocated for Indonesia ginger, just ask the sundries store owner at the wet market. You will not be able to get Indonesia ginger at supermarkets.