1 pc Pig’s Trotter
3 tbsp Coarse Salt
750ml Black Sweet Vinegar
1kg Old Ginger & Young Ginger
3 tbsp Sesame Oil
5 tbsp Brown Sugar
6pcs Hard-Boiled Eggs
- Scrub the skin of the Bentong ginger and young ginger thoroughly using a brush to remove any dirt or loose skin. Washing them properly is essential to ensure cleanliness.
- For the young ginger, remove the stems and discard them. Cut both the Bentong ginger and young ginger into chunks. You can also lightly bruise them with a cleaver. Bruising helps release more flavor and allows better absorption of the vinegar during cooking. Set the ginger aside for later use.
- Rub coarse salt all over the trotter, ensuring you cover all sides. This step helps in cleaning the trotter and removing any impurities. Use a knife to scrape the skin of the pig’s trotter. Scrape off any residue to get rid of the porky smell.
- Rinse the pig’s trotter thoroughly under running water to remove the salt and any scraped-off impurities.
- Add 2 litres of water in a wok and bring it to a boil over high heat. Add the prepared pig’s trotters to the boiling water and blanch them for about 10 minutes. This step further helps in removing any remaining porky smell.
- Discard the blanching water, and then use a pair of tweezers to remove any stray hairs on the trotters. Also, scrape off any blood clots in the bones with a pointer knife. Rinse the pig’s trotters thoroughly under running water and pat them dry with paper towels.
- Add 3-4 tablespoons of sesame oil into a clean wok and turn the heat to medium. Fry the prepared ginger chunks until they are very dry, stirring constantly to avoid burning.
- Add the pig’s trotters to the wok and fry for a few minutes with the ginger. Transfer the ginger and pig’s trotters into a large clay, ceramic, or glass pot.
- Pour in 750ml of Sweet Black Vinegar and 1-2 bottles of water (using the same bottle to measure the water) according to your preference. Add brown sugar and salt to the pot.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 1 to 1 1/2 hours until the pig’s trotters are soft but not too jelly-like. During the last 15 minutes of cooking time, add in the peeled hardboiled eggs to the pot.
- Turn the heat off and let the pig’s trotter and ginger rest in the pot for at least 4 hours (preferably 2-3 days) before consumption. Allowing this marination time will help the flavours develop and let the pig’s trotters and ginger absorb the vinegar’s taste fully.
- Serve the Sweet Black Vinegar Pig’s Trotter with Ginger with a bowl of rice for a delicious and satisfying meal.