Pig Trotter Vinegar

Name: Pig Trotter Vinegar
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 10 pieces spare ribs or; 1 pig trotter (chopped into pieces by supermarket assistant); 2 big pieces of old ginger (remove skin and cut into slices); 1 big bottle of black sweet rice vinegar (chan Kong thye); 8 eggs; 1 packet gula malacca (sing long); 4 tablespoons sesame oil

LEE YILIAN @cook_23307623

Pig Trotter Vinegar

LEE YILIAN @cook_23307623

Saved

Ingredients

45 mins

4 servings

10 piecesspare ribs or
1pig trotter (chopped into pieces by supermarket assistant)
2big pieces of old ginger (remove skin and cut into slices)
1big bottle of black sweet rice vinegar (chan Kong thye)
8eggs
1 packetgula malacca (sing long)
4 tablespoonssesame oil

Saved

Steps

45 mins

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.