Black Vinegar Pig Trotter is a traditional Cantonese postnatal dish. You can tweak the recipe to be more sour by adding more black vinegar or to be sweeter by adding more rock sugar. That's the beauty of home cooking - Do it your way!
| Servings | Prep Time |
| 6 people | 10 minutes |
| Cook Time | Passive Time |
| 1 hour | 3 hours |
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Black Vinegar Pig Trotter is a traditional Cantonese postnatal dish. You can tweak the recipe to be more sour by adding more black vinegar or to be sweeter by adding more rock sugar. That's the beauty of home cooking - Do it your way!
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Ingredients
- 1 kg pig trotter front feet (1公斤猪前脚/猪手）
- 500 g ginger (500克姜)
- 2 tablespoons dark soy sauce (2汤匙酱油)
- 560 ml black vinegar using Chan Kong Thye vinegar, about 3/4 bottle (560毫升陳公泰正糯米甜黑醋，3/4 瓶)
- 840 ml water （840 毫升水）
- 90 – 120g g rock sugar (90g – 120g 冰糖)
- 1 radish medium size (1 中形白萝卜)
Instructions
- Step 1: In a mixing bowl, marinate the pig trotter with dark soy sauce. Seal the bowl， put it in the chiller and allow it to marinate for 3 hrs. (在搅拌碗里，把酱油和猪脚拌匀。用保鲜膜盖上，放入冰箱腌3小时。)
- Step 2: Deskin the radish and cut into big pieces (去掉白萝卜的皮，切成粗块）
- Step 3: With the skin, wash the ginger and pound it to release it’s flavour (把姜冲洗干净，用杵和臼把姜捣开，释放它的味道。)
- Step 4: In a big pot, pour in black vinegar, water, ginger and radish. Simmer it on low fire for 20 mins to release the flavours. Add in rock sugar and pig trotter. Simmer it on low fire for at least 1 hr to achieve the soft texture of the pig trotter. NOTE: The liquid must cover the ingredients. (在一个大锅里，倒入醋，水，姜和白萝卜。用小火煨20分钟。加入冰糖和猪脚。用小火煨至少1小时。注：醋汁必须盖过全部的料。)
- Step 5: Ready to serve. 上菜咯！