INGREDIENTS:
- 2 Pig's Trotters
- 800 g Young Ginger, skinned & smashed lightly
- - (for confinement, use the Old Ginger)
- 2 bottle of Sweet Black Rice Vinegar
- 1 small bottle of Sour Black Rice Vinegar
- 6 - 8 Dried Chilies - (you can omit this if your are using Old Ginger otherwise it'll be too spicy)
- Brown Sugar/Palm Sugar to taste
- 4 tbsp Sesame Oil
- 3 - 5 bowls of Water
- - (add enough water to cover the meat)
- 5 hard boil Eggs - (optional)
- Clean & pluck off the hair from the pig's trotters. Cut into big serving pieces.
- In a wok, heat the sesame oil. Fry the ginger until it's golden brown and fragrant.
- Stir-fried the pig's trotters pieces with the remaining oil until it's slightly cook. While frying you'll notice water drain out from the meat.
- Put the fried ginger into a big pot. Add the sweet and sour vinegar and water in it. Bring it to boil and let it simmer in low heat for 1/2hrs until the ginger are soft.
- Add the pig trotters, dried chilies and continue to simmer until it's soft and tender (approx. 2hrs)
- When the pig's trotters are ready, add the brown sugar (I use palm sugar) to taste and cook till the sugar dissolved.
- Add the hard boiled eggs 1/2 hr before serving. Serve warm with white rice.
Source: Cooking Crave
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