Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent.
This is a post-natal dish which is believed to boost the immunity for women during confinement. The natural collagen of pork trotters is very good for one’s health too. The first time I tasted this dish was during my confinement month, after I had my second child. To be frank, yours truly did not really enjoy it then. Somehow this dish has a certain appeal to my husband, and especially my daughter. As I matured (hahaha) and my taste buds changed, I thought I should attempt to cook this dish for my family. I knew that even if I did not eat it, my family will!
I kid you not, now I have a different opinion of this dish: I love it, love it!! When I offered this dish for my mum to try, she was initially sceptical, but her end verdict was many thumbs up!!! I am sure it will become one of your favourite dishes too. 😊
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Serves 4 to 5 persons
1.4 kg pork trotter
600g Bentong ginger/old ginger (cut into chunks and smashed)
2 tablespoons sesame oil
1 bottle black sweet vinegar
200g gula melaka
1 tablespoon salt
10 hardboiled eggs (optional)
- Cut the pig’s trotter into 2½-inch pieces. (Mine was cut by my butcher)
- Bring a pot of water to a boil.
- Lightly blanch the pork trotters in the boiling water for 2 minutes to remove any impurities.
- Drain and set aside.
- Heat a claypot or a pot, then add in the sesame oil.
- Add ginger and gula melaka. Then stir fry till fragrant.
- Next, add in the pork trotter pieces and coat well with sesame oil mixture.
- Add in the vinegar and the water.
- Add in the salt and bring it to a boil.
- Reduce the heat and simmer for about 1½ hours.
- Serve immediately with white rice.
- Preferably cook the dish ahead of serving time to allow the flavour to infuse into the meat thoroughly. Reheat before serving.