Pig Trotter Vinegar
Cooking Instructions
- 1
Put the room temperature eggs into a pot and fill with water. Amount of water should enough where it is one inch above the eggs. Boil for 6 to 7 minutes and switch off the fire. Let them cool down before peeling the shells.
- 2
Blanch the spare ribs with boiling water for about 5 minutes. Drain the water and set the pork aside. If using the pig trotter, cut away the fats and use twister to remove the hair on the skin after blanching.
- 3
Pour 4 tablespoons of sesame oil and ginger slices into a pot to fry a while.
- 4
Add in half a bottle of vinegar and same amount of water into the pot with the vinegar. The ratio of vinegar to water is 1:1. Cover the pot and let it boil.
- 5
When the vinegar in the pot boils, put in the blanched pork. Turn the fire to medium small and let it boil for 30 minutes.
- 6
After 30 minutes, put one gula malacca sugar in. Continue to cover and boil until sugar melts (about 5 to 10 minutes).
- 7
After the sugar melts, taste to see if OK. If the stock is OK, put the hard boil eggs in. Add a bit of cornflour with water mixture to thicken the stock slightly.
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