Ingredient and Portion
Mrs. Low’s Kitchen: Pig Trotters with Black Vinegar
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Who say Pig Trotters with Black Vinegar is only meant for women in confinement? This classic Chinese dish could be a favourite sinful indulgence for everyone. Find out how to create this dish as Mrs. Low Siew Nghee shares her Foo-Chow recipe that is bound to tempt everyone.
Careful! You may get addicted.
Mrs.Low's Six Kitchens One Passion is available for $25 at various locations including Awfully Chocolate outlets and Everything with Fries outlets, tel: 6345-8212. Mavis Tutorial Centre in Marine Parade, tel: 6344-3093, and Julie Roberts in Cuppage Plaza, tel: 6737-3161.
Careful! You may get addicted.
Mrs.Low's Six Kitchens One Passion is available for $25 at various locations including Awfully Chocolate outlets and Everything with Fries outlets, tel: 6345-8212. Mavis Tutorial Centre in Marine Parade, tel: 6344-3093, and Julie Roberts in Cuppage Plaza, tel: 6737-3161.
3 pig front trotters (approximately 3 kg) - cut into big pieces, 4 cm length
10 eggs
600 gm young ginger
600 gm old ginger
2 tablespoons sesame oil
2 litres sweet black rice vinegar (“Dog” brand)
3 litres water
800 gm dark brown sugar
1 teaspoon salt
6 pieces of taupok (optional)
4 pieces of taukwa (optional)
10 eggs
600 gm young ginger
600 gm old ginger
2 tablespoons sesame oil
2 litres sweet black rice vinegar (“Dog” brand)
3 litres water
800 gm dark brown sugar
1 teaspoon salt
6 pieces of taupok (optional)
4 pieces of taukwa (optional)
Method
1. Put the eggs in a pot of cold water and boil on medium heat for 20 to 25 minutes. Pour away the hot water and soak the eggs in cold water. Remove the shells.
2. Pluck all of the hair from the pig trotters, wash thoroughly and cut them into big pieces.
3. Immerse the pieces of trotters in a pot of hot boiling water.
4. When the water re-boils, take the trotters out from the pot and discard the water.
5. Rinse them under a tap and drain dry.
6. Remove the skin from the ginger pieces and wash them. Leave the ginger in big pieces and gently crush them. Blanch the ginger in hot boiling water and drain dry.
7. Heat the sesame oil in a pot and fry the ginger until fragrant. Add the black vinegar, water, brown sugar, fried ginger and salt into the pot and bring it to a boil. Lower the heat and let it simmer for 30 minutes.
8. Add the pig trotters and boil for 1½ hour.
9. Add the hard boiled eggs, taupok, and taukwa. Boil for another 30 minutes till the meat on the trotters is soft and tender.
2. Pluck all of the hair from the pig trotters, wash thoroughly and cut them into big pieces.
3. Immerse the pieces of trotters in a pot of hot boiling water.
4. When the water re-boils, take the trotters out from the pot and discard the water.
5. Rinse them under a tap and drain dry.
6. Remove the skin from the ginger pieces and wash them. Leave the ginger in big pieces and gently crush them. Blanch the ginger in hot boiling water and drain dry.
7. Heat the sesame oil in a pot and fry the ginger until fragrant. Add the black vinegar, water, brown sugar, fried ginger and salt into the pot and bring it to a boil. Lower the heat and let it simmer for 30 minutes.
8. Add the pig trotters and boil for 1½ hour.
9. Add the hard boiled eggs, taupok, and taukwa. Boil for another 30 minutes till the meat on the trotters is soft and tender.
Tips
To get the best flavour, prepare this dish a day in advance, store it in the refrigerator and re-heat it just before serving.
This can also be served as a vegetarian dish by replacing the pig trotters with vegetarian chicken feet and adding 6 pieces of taupok, 4 pieces of taukwa, 50 gm of black fungus (wood ear or cloud ear fungus) and 10 Chinese dried shitake mushrooms.
This can also be served as a vegetarian dish by replacing the pig trotters with vegetarian chicken feet and adding 6 pieces of taupok, 4 pieces of taukwa, 50 gm of black fungus (wood ear or cloud ear fungus) and 10 Chinese dried shitake mushrooms.
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