DIY, Food, Mummy's Kitchen, Recipe
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Recipe: Black Sweet Vinegar Pork Trotter/Knuckle (猪脚醋)

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

Ingredients

1.4 kg pork trotter

600g Bentong ginger/old ginger (cut into chunks and smashed)

2 tablespoons sesame oil

1 bottle black sweet vinegar

750ml water

200g gula melaka

1 tablespoon salt

10 hardboiled eggs (optional)

 

Method:

  1. Cut the pig’s trotter into 2½-inch pieces. (Mine was cut by my butcher)
  2. Bring a pot of water to a boil.
  3. Lightly blanch the pork trotters in the boiling water for 2 minutes to remove any impurities.
  4. Drain and set aside.
  5. Heat a claypot or a pot, then add in the sesame oil.
  6. Add ginger and gula melaka. Then stir fry till fragrant.
  7. Next, add in the pork trotter pieces and coat well with sesame oil mixture.
  8. Add in the vinegar and the water.
  9. Add in the salt and bring it to a boil.
  10. Reduce the heat and simmer for about 1½ hours.
  11. Serve immediately with white rice.

Note:

  1. Preferably cook the dish ahead of serving time to allow the flavour to infuse into the meat thoroughly. Reheat before serving.

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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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