Pig's Trotter In Black Vinegar

Method13 steps

1. 1

   Step 1: Scrub the combined 1 kg old and young ginger with a clean brush, removing loose skin. Wash and pat very dry.

   Uses 1 kg old and young ginger combined (including Bentong ginger) · Clean water, for scrubbing and washing ginger

2. 2

   Step 2: Remove the stems from the young ginger in step 1. Cut the cleaned ginger into chunks and lightly bruise with a cleaver. Keep ready.

   Uses Ginger only, excluding washing water

3. 3

   Step 3: Start with the butcher-cleaned front trotter. Check the skin for stray hairs or debris and trim as needed with clean tools. Keep raw-meat utensils separate from the ready eggs.

   Uses 1 cleaned front pig’s trotter (pig’s hand / 猪手)

4. 4

   Step 4: Bring the measured 2 l blanching water to a full boil in a wok or pot. Add the prepared trotter from step 3 and blanch for about 10 minutes. Drain and discard this blanching water.

   Drain blanched trotter · 10 minUses 2 l water, for blanching the trotter · Inspected cleaned raw front trotter

5. 5

   Step 5: Put the drained trotter from step 4 on a clean work surface. Remove any remaining stray hairs and visible clots with clean tweezers or a small knife, then pat dry.

   Uses Trotter only, excluding discarded blanching water

6. 6

   Step 6: Heat the 3 tbsp sesame oil in a clean wok over medium heat. Add the ginger chunks from step 2 and fry, stirring constantly, until very dry and fragrant without burning.

   Uses 3 tbsp sesame oil · Ginger chunks only, excluding discarded stems

7. 7

   Step 7: Add the drained, dried trotter from step 5 to the ginger and oil in step 6. Fry for a few minutes. Transfer the trotter, ginger and their oil into a large ceramic or glass cooking pot with room for the braising liquid.

   Uses Fried ginger and sesame oil · Trimmed dried blanched trotter

8. 8

   Step 8: Add all 750 ml sweet black vinegar and 750 ml water to the pot from step 7, measuring the water in the emptied vinegar bottle. For a more diluted flavour, add some optional extra water, up to another 750 ml bottle as the author option.

   Uses Fried trotter, ginger and sesame oil · 750 ml double-strength sweet black vinegar (one bottle; source Chan Kong Thye) · 750 ml water, measured in the emptied vinegar bottle · Extra water, only if a more diluted vinegar braise is wanted

9. 9

   Step 9: Add the 5 tbsp brown sugar and optional pinch of salt to the pot from step 8. Bring to a boil, then simmer over medium-low heat. Check after 45 minutes; if the trotter is still firm, keep simmering and checking until nearly tender before adding the eggs. The author’s total simmer guide is 1–1½ hours, including the final 15-minute egg phase.

   Check trotter before adding eggs · 45 minUses Trotter and ginger in diluted sweet black vinegar · 5 tbsp brown sugar · A pinch of salt, optional

10. 10

    Step 10: Peel the six ready hard-boiled eggs if necessary and add them from the refrigerator to the nearly tender braise in step 9. Return to a simmer and cook for about 15 minutes, until the trotter is fully cooked and tender but holds its shape. Thick pork should reach at least 63°C; the added ready eggs should be hot throughout.

    Check tender vinegar trotter · 15 minUses Nearly tender trotter and ginger in sweet vinegar braise · 6 ready hard-boiled eggs

11. 11

    Step 11: Turn off the heat after the pork in step 10 reaches 63°C and let the fully cooked dish rest off the heat for at least 3 minutes before cooling.

    Cool and refrigerate vinegar trotter · 3 minUses Fully cooked trotter, eggs and ginger in vinegar braise

12. 12

    Step 12: Cool the rested dish from step 11 promptly in shallow food-safe glass or ceramic containers and refrigerate at 4°C or below. Let it steep under refrigeration for at least 4 hours to develop flavour. Keep the trotter and eggs separate from the vinegar and ginger if holding longer, so their texture does not break down.

    Reheat refrigerated vinegar trotter · 240 minUses Rested cooked vinegar trotter, eggs and braise

13. 13

    Step 13: After at least 4 hours of refrigerated steeping, reheat only the trotter, eggs and braise being served from step 12 until the food reaches 74°C throughout. Serve with optional ready cooked rice. Keep the remaining dish refrigerated and use within 3–4 days of cooking, or freeze for longer storage.

    Uses Portion being served; keep the remainder refrigerated · Ready cooked rice, optional for serving