Pork Trotters in Black Sweet Vinegar
I found a bottle of black sweet vinegar in my cupboard and thought – better quickly use or else spoy. So I decided to make Pork Trotters in Black Sweet Vinegar. Nice bo? Well nice or not, we will know after I cook it.
Incidentally if you are a mother-to-be without a confinement nanny, you may wish to follow this recipe and cook for yourself. If you can’t cook, ask your husband to cook. If he can’t cook, then too bad. But this recipe is so easy, anyone can cook. So no excuse if your husband cannot cook. Just follow only.
If you are a traditional mother-in-law-to-be and you don’t know this Cantonese delicacy, dont be ashamed. I also not Cantonese. I just see what works and if it works, then we all learn together. Sure nice one. However, if you want to be strict about it, then maybe this recipe might not work the magic for you. But if you wanna make it for dinner (like what I am doing) then can try-and-see.
Ready? Let’s try it.
1 Kg Pork Trotters (pork hand)
4 large Eggs (hard boil)
100 grams Ginger
100 grams Rock Sugar
5 tbsp Sesame Seed Oil
1 bottle of Chan Kong Thye Black Sweet Rice Vinegar
1. Blanch the pork trotters to remove scum. Then discard water. Pour sesame seed oil in wok and fry ginger (rough sliced) until fragrant. Add blanched pork trotters to fry until seared.
2. Boil the eggs until they become hard boiled eggs. Once everybody is ready, dump them all into a large pot and add the entire bottle of black sweet rice vinegar and 1 bottle of water (use the same bottle). Add rock sugar. Do a basic taste test. If nice then sure nice one.
3. Boil at high heat until bubbling, then reduce heat to allow it to simmer. You generally want to reduce the amount of liquid by about half. This will thicken the sauce and at the same time allow the fatty parts to gelatinized (is that a word?!) and your pork trotters will be absolutely fabulous.
Blanched Pork Trotters
Rough Sliced Ginger
Stir Fry Pork Trotters and Ginger in Sesame Seed Oil