Cooking Black Vinegar Pig Trotter has never been this easy! Take a look at the recipe and you will understand why.
Black Vinegar Pig Trotter is a traditional Cantonese postnatal dish. It aids mothers who have just delivered their newborn baby to restore their health from the fatigue during the pregnancy, while the ginger is said to help remove 'excess wind', in Chinese we say it is 去风.
For Mdm Cheng, this is not only a dish that is eaten during confinement. She cooks it during festive celebrations and it is for the very simple fact that her family loves it! Instead of adding hard boil eggs into this dish, Mdm Cheng did a minor tweak to the original recipe and replace it with radish instead. We were skeptical at first but were impressed with how good the radish taste when it's cooked. It is a perfect infusion of the sour vinegar with the natural sweetness from the radish. *Impressed*
If you have been yearning for this dish, look no further than this recipe! If you like it more sour, add in more black vinegar. If you like it a little sweeter, add in more rock sugar. That's the beauty of home cooking - Do it your way! Try the Black Vinegar Pig Trotter with Radish today!
Proportion of Black vinegar to Water= 1 : 1.5
Recipe by: Cheng Geck Chau
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