Stewed Sweet and Sour Vinegar Trotter

A dish that is a must for Chinese ladies during confinement after the birth of a child is the stewed sweet and sour vinegar pork trotters though the dish is also popular any other time. Here is yet another recipe from Amy Beh.

Stewed Sweet and Sour Vinegar Trotter
1 pig’s trotter, about 2kg, cleaned and chopped into big pieces
1 litre sweetened Chinese black vinegar
700ml Chinese black vinegar
800ml water
600g young ginger, crushed
2 tbsp sesame oil
100g rock sugar
100g palm sugar (gula Melaka)
10 black dates (hak choe)
½ tsp thick soy sauce, for colour

Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain.

Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil.

Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.