腿肉的黑醋 (Pork Trotters & Ginger in Sweet Black Vinegar)
In Cantonese tradition, a new mother eats chicken wine soup for the first ten days after giving birth. Then for the rest of the month, the mother-in-law makes pig’s feet and ginger in black vinegar, which are said to help the mother produce more milk for the baby. The eggs in this dish are a symbol of birth and life, and the ginger helps to reinvigorate the mother’s body. To make this correctly you must peel the ginger which takes incredible patience. – Excerpt from The Wisdom of the Chinese Kitchen
I just fell in love with this dish when my 3rd auntie made this for us. This is a must order dimsum fare during trips to Hong Kong. I enjoy the sweet sour taste of the vinegar, the sticky gelatinous consistency of the sauce which comes from the long cooking time and of course the pig trotters. I eat it with mashed up hard boiled egg in the sauce, no rice.
腿肉的黑醋 (Pork Trotters & Ginger in Sweet Black Vinegar)
INGREDIENTS
1.5 kg pigs’ fore-leg, split and cut into 2 inch lengths
1 kg ginger, peeled and smashed
1 teaspoon sesame oil
21 ounce bottle Chinese sweetened black vinegar (ie. Guan Ji Vinegar Sweetened)
1 tablespoon dark soy sauce
2 teaspoons salt, or to taste
6 to 8 eggs, hard boiled, in their shells
Pig's Trotter with Ginger in Sweetened Vinegar
INSTRUCTIONS
- Blanch meat and set aside.
- Heat oil in a pot (preferably clay pot, do not use metal or it will react with vinegar).
- Saute ginger till fragrant.
- Add vinegar, water, rock sugar and salt. Bring it to a boil.
- Reduce to a simmer and continue simmering for an hour.
- Add in the meat and simmer on low fire for at least an hour or till the meat is tender.
- Serve hot with rice.
