After the last makan at Karen’s house, I was craving for her
Stewed Beef with Red Wine and Mixed Vegetables so much that I was asking when can I pop over again! The lady then decided to arrange another makan, but this time, she decided to prepare
VINEGAR TROTTERS (猪脚醋) instead!
There were actually 2 highlights for dinner that one. One of them would be the Pineapple Chicken. No, these pineapples weren’t from the can. They were fresh pineapples, cooked with chicken for a long time. The tender chicken absorbs the sweetness from the pineapple, it was delicious!
Of course, dinner was not all meat. We had Claypot Vegetables too, with my favourite tau pok!
And a plate of Fried egg with long beans.
Now the star of the night: VINEGAR PIG’S TROTTERS! This dish is usually cooked for women’s confinement tonic, but this is a dish everyone loves!
The recipe calls for pig’s trotters stewed for hours in a pot with black rice vinegar. The pig’s trotters (aka pork knuckles) are so soft and tender after the slow cooking in the tasty sweetened black vinegar. The vinegar broth is not acidic at all, but instead, sweet and warm.
The vinegar trotters is so good that all of us called for a second serving of rice to go with it! OH MAN, THIS WOMAN CAN REALLY COOK! Now I hope I would stay in West Coast so that I can pop over her house frequently for dinner! *hiak hiak*
If you are not vegetarian and can stomach the thought of eating trotters, I urge you to try this recipe.
Stewed Pork Trotters in Sweet Vinegar
Ingredients:
1.2kg old ginger
1 bottle (750ml) Bull Dog/Chan Kong Thye black rice vinegar
3.75 litre water
500g black sugar
2-3 pig trotters
500 grams of pork belly
1 tsp sesame oil
Method:
1. Boil the trotters and pork belly for about 10 minutes. Wash them under cold running water to remove the scum. You might want to check the skin for bristles. Use tweezers to remove the hairs if there are any.
2. Remove skin of old ginger and wash. Drain well. Heat wok, add sesame oil and sautee ginger until fragrant.
3. In a pot, pour in the black vinegar, water, black sugar, and the ginger, boiled trotters and pork belly. Allow it to boil for 15 mins and then simmer for about 2 hours. If you like eggs, you can prepare some hard boiled eggs, remove the shells, add into the vinegar gravy and allow to boil. Leave aside to cool and serve.
Thank you Karen for sharing the recipe! 🙂
Here’s a happy shot of us!
