Thursday, 15 June 2017
Vinegar Pork Trotters
1.8kg - 2kg Pig Trotters
300g Old Ginger
300g Young Ginger
1 small bottle black rice vinegar ( refer photo)
1 bottle (623ml)Sweet Vinegar ( refer photo)
140g Gula Melaka
50gm brown sugar
10 tbsp Sesame Oil
800ml - 1000ml Water (adjust to how much soup you want and to taste)
2 bulb smash garlic
Hard Boiled Eggs (Optional)
1. Slice both old and young ginger and smashed garlic. Set aside
2. Blanch pig trotter, and then, rinse with pipe water. Set aside.
Blanch the pig trotter to remove the cloudy residue. This step is a MUST!
Heat wok with 10 tbsp sesame oil.
Fry both ginger together till fragrant.
Add in blanched pig trotter, fry till fragrant.
Add in gula melaka and brown sugar, stir well. Add in the 2 bottles of vinegar and mix well.
Transfer the pig trotter to a pressure cooker and add 800ml water or just enough to cover the trotters into the pot. Set to beef/mutton mode.
Its about 30 min .Reheat it before serving.