Pig trotters with ginger and black vinegar is a 'heaty' dish and is a very popular dish for confinement mothers.
The black vinegar helps in blood circulation and purifies the blood, the ginger helps to get rid of wind in the body and the collagen in the trotters helps to strengthen our joints and ligaments.
It's the Cantonese tradition that this is cooked on the 12th day after childbirth when the baby is 12 days old and together with another speciality, 'Chicken in rice wine', they are distributed to relatives and close friends to announce the arrival of a newborn.
I normally like to cook this dish during the rainy season when the weather is slighly cooler!
I used this bottle of sweet, sour vinegar and some young ginger.
Blanch the trotters in hot water toget rid of scum, rinse and drain.
Trotters simmering in a soup of black vinegar and added in some hard boiled eggs.
This is a nourishing dish which is supposed to help post-natal mums lactate more. Also it helps to steer the body back to perfect health after delivery....
- 1 bottle sweet and sour black vinegar
- 2.1/2 cups water
- 1.5 kg pig trotters + some lean meat, chopped
- 100 gm ginger or more, washed and smashed with skin on
- 100 gm rock sugar or to taste
- 1 tsp salt
- 3 Tbsp sesame oil
- 4 hard boiled eggs or more
- Wash and blanch meat in hot water to remove scum, rinse and drain. Set aside.
- Heat the sesame oil in a wok, saute ginger till fragrant, add in the meat, stir-fry.
- Add in the vinegar, water, salt and rock sugar. Bring it to the boil.
- Reduce to a simmer and add in the shelled hardboiled eggs. Cover and continue to let it simmer for an hour or more.
- Continue to simmer till the meat is cooked and tender and test for taste. Add in more rock sugar if it's too sour and water if the vinegar is too strong. At the same time, skim off any fat from the surface.
- Serve hot with rice or enjoy it on its own.
- Transfer any balance to a porcelain or corningware dish and keep at room temperature, no refrigeration is required. Never cook this dish in an alluminium pot as the vinegar is acidic.
- Any extra vinegared stock can be kept separately and meat added in to cook. In fact it tastes much better if kept longer.
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