Recipe: Appetizing Pig Trotter Vinegar

Pig Trotter Vinegar. The pig's trotters (aka pork knuckles) are so moist, tender and succulent after the slow cooking in the tasty sweetened black vinegar. The natural collagen of pig's trotters is very good for our health too. It's full of ginger aroma and the pig's trotters are so moist, tender and succulent after the slow simmering in the aromatic yet pungent sweet and sour black vinegar.

Pig Trotter Vinegar It is best to use glass, stainless steel or ceramic for cooking and storage of vinegar. The pig trotters can be kept for a few weeks, but the vinegar needs to be stored separately. The longer the pig's trotter sit in the vinegar, the softer it will become and it may even disintegrate. You can have Pig Trotter Vinegar using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pig Trotter Vinegar

  1. It's 10 pieces of spare ribs or.
  2. You need 1 of pig trotter (chopped into pieces by supermarket assistant).
  3. Prepare 2 of big pieces of old ginger (remove skin and cut into slices).
  4. You need 1 of big bottle of black sweet rice vinegar (chan Kong thye).
  5. Prepare 8 of eggs.
  6. You need 1 packet of gula malacca (sing long).
  7. It's 4 tablespoons of sesame oil.

Pig Trotter in Vinegar with Ginger 猪脚醋 is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. In Malaysia, Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells (红鸡蛋. Keywords: postpartum collagen, women's health, chinese receipe, Pig Trotter with Black Vinegar and Ginger Recipe, Chinese Pig Feet, 豬腳薑醋, new mom, confinement period recipes, after birth recipes #themeatmensg #zichar #black #vinegar #pig #trotter #ginger #confinement P. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends.

Pig Trotter Vinegar step by step

  1. Put the room temperature eggs into a pot and fill with water. Amount of water should enough where it is one inch above the eggs. Boil for 6 to 7 minutes and switch off the fire. Let them cool down before peeling the shells..
  2. Blanch the spare ribs with boiling water for about 5 minutes. Drain the water and set the pork aside. If using the pig trotter, cut away the fats and use twister to remove the hair on the skin after blanching..
  3. Pour 4 tablespoons of sesame oil and ginger slices into a pot to fry a while..
  4. Add in half a bottle of vinegar and same amount of water into the pot with the vinegar. The ratio of vinegar to water is 1:1. Cover the pot and let it boil..
  5. When the vinegar in the pot boils, put in the blanched pork. Turn the fire to medium small and let it boil for 30 minutes..
  6. After 30 minutes, put one gula malacca sugar in. Continue to cover and boil until sugar melts (about 5 to 10 minutes)..
  7. After the sugar melts, taste to see if OK. If the stock is OK, put the hard boil eggs in. Add a bit of cornflour with water mixture to thicken the stock slightly..

Black vinegar pork trotters is a classic heritage dish made by Cantonese families during confinement month following the birth of a baby. It is believed that this post-natal therapeutic food helps boost post natal immunity to expedite healing, keeps the body of the mother warm (a huge no-no to lose heat during confinement month!), and helps to. Pig's trotter in black vinegar and ginger stew is a standard Chinese confinement dish after a woman gives birth. INTRODUCTION Black Vinegar Pork Trotter is a traditional confinement food for the Cantonese. Chinese believed that the dish would boost post natal immunity to the body and heat's up the body of the women.