Pig Trotters With Ginger & Vinegar

You don't have to be a new mother or even pregnant to enjoy this dish.

(Serve 10)

Ingredients

1.2kg old ginger
1 bottle (750ml) Chan Kong Thye black rice vinegar
3.75 litre water
500g black sugar
2 pig trotters
1 tsp sesame oil

Method

• Remove skin of old ginger and wash. Drain well.



• Heat wok, add sesame oil slowly and fry ginger until fragrant. Add water, vinegar and sugar to boil, then simmer for about 2 hours. Leave aside to cool.



• After a week, boil it, then simmer for an hour every day for six days for fuller flavour. Remove ginger.



• Blanch trotters in boiling water for about 5 minutes and place them in vinegar stock. Bring to a boil, then turn down the heat and simmer for about 45 minutes.



• Turn off the heat and put ginger back. Let it boil once more. The trotters are best eaten the following day.