Pork Trotters with Ginger & Vinegar

Pork Trotters with ginger & egg.

A bottle of vinegar and ginger.

Scrape the skin of the ginger.

Fry the smashed ginger in sesame oil till fragrant.

Put the fried ginger into the pot of vinegar.

Boiled the pig trotters to remove smell & scum.

Pork trotters with ginger & vinegar.

Ingredients

2 kg  Pig trotters (foreleg, more meaty)
450 gm Ginger - skinned & lightly smashed

(A)
1 bottle (630 ml) Sweetened Vinegar
600 ml or more Water
125 gm Palm Sugar - dissolved in water (more or less to taste)

Sesame oil
Salt to taste
Few Eggs - hard boiled

Method:

1. Dry fry the ginger for few minutes, pour in sesame oil.  Fry till fragrant.  Remove.
2. Use large clay pot, pour in (A) and ginger.  Bring to a boil and simmer for 15 minutes.
3. Add in the hard boiled eggs and bring to the boil again.
4. Turn of heat.  Let it soaks overnight.
5. The next day, boil pig trotters for few minutes to remove smell and scum.  Wash clean.
6. Add the pig trotters into the vinegar prepared the day before.
7. Bring it to boil and then simmer for 1 hour to 1.5 hours or until the meat are soft.
8. Add in more rock sugar or palm sugar if it's too sour and water if the vinegar is too strong.
9. Season with salt and skim off the fat from the surface.