Black Vinegar Pig Trotters 猪脚醋
A popular Cantonese dish for postnatal mothers during confinement, black vinegar pig’s trotters is a traditional confinement food believed to help replenish collagen, warm the womb and purge “wind” generated during childbirth. The gelatinous pig trotters in sweet black vinegar is a highly appetising and mouth watering dish that is now also commonly seen on the tables of many families.
Ingredients
300g pig trotters
100g old ginger
100g rock sugar
300g black vinegar
10g black sesame oil
2 eggs
Method
Lightly blanch the pig’s trotters for 3-5 minutes
Wash the foam on the surface and set aside
Boil 2 eggs for 6 minutes, then peel and set aside
Smash large pieces of old ginger
In a heated pot, add in smashed old ginger and rock sugar
Add in black vinegar and saute until aroma is released
Add in blanched pig’s trotters, stir-fry until it has been well coated
Add hard boiled eggs and simmer for 45 minutes
Add in black sesame oil for seasoning
Serve with warm rice