600gIndonesia ginger or old ginger*peeled and sliced 1/4 inch thick
10hard boiled eggsshells removed
2tbspsesame oil
750mlwater
750mlbull dog brand "Shuang Liao" black vinegar
500ggula 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.