Chinese Pork Trotters in Vinegar Stew
Added by micc | Wed 26 Jan 2011 @ 17:25
It\'s favoured by all Chinese mothers during the confinement period because it\'s incredibly nourishing, and soooo yummy. And there are hardly any ingredients, and even fewer steps. The gravy/broth is sweet sour and savoury all at once, thick and gelatinous. It makes you lick your sticky lips with satisfaction after that, and your tummy will feel nice and warm and happy. A great winter warmer too!
2 pork trotters (ask the butcher to chop them up)
1 large (about 500g) ginger (old ginger preferably), smashed
5 tbsp sesame oil
1 bottle black vinegar (Koon Chun is a good brandē yes the entire bottle, or at least 3/4 the whole bottle)
3/4 cup brown sugar (I use unrefined Rapadura, use less if you choose to use a sweetened black vinegar)
a few hard boiled eggs
1. Boil the pork trotters vigorously for 15 min, and discard the water with all the scum. Rinse.
2. Fry the pork trotters with the ginger and sesame oil till fragrant.
3. Add the black vinegar, brown sugar, and enough water to cover the pork trotters.
4. Bring to a boil, then simmer for about 2 hours. (Or you can transfer to a slow cooker like I do, and then simmer on low for 4 hours. The best pot to use is the type that my mum uses-- big black clay pots, over a charcoal fire.)
5. Add the hard boiled eggs to the stew after the trotters are done.
You can check my website to find out more about this yummy healthy dish!