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Black Sweet Vinegar Pork Trotters

Ingredients
  

  • Trotters/Knuckles
  • Black vinegar
  • Sweet black vinegar
  • Ginger
  • Dried chillies
  • Sesame Oil
  • Palm sugar
  • Light soy sauce.
  • Hard boiled eggs

Instructions
 

  • Wash and blanch the trotters in hot water. Drain the trotters and dry fry in hot wok to blister the skin.
  • Using 2 tbsp of sesame oil and fry your sliced ginger for a minute before adding a small lump of palm sugar. 
  • Add in your prepared trotters and as many dried chillies as you like. give everything a good stir. 
  • Next pour in your vinegar. I used 2 and half bottle because I cooked a large pot and I rinse out the bottles not adding much water.
  • Bring to boil then lower heat to a slow simmer for an hour or till the trotters are as soft as you like and add in the eggs for the last 5 minutes. Taste and adjust the seasoning with the half bottle of vinegar left. I prefer mine really sour and a tad spicy. 

Notes

TIP - If you are adding hard boiled eggs just add enough for one meal. You can boil more and add in the next meal. This will stop the eggs from being overcook and overly hard. Don't crack your teeth!
TIP - If you really want to be ready, I prepared the trotters a day ahead and also boiled my 8 minutes eggs a day ahead then I keep in the fridge. Easier to peel the next day.
TIP - One thing I am missing is black beans. I can't seem to find the ones used for this dish in UK. I would have to remember to bring back some the next time I balik kampung. 
TIP - This taste even better the next day. In the olden days during confinement time this dish is kept for a month, adding more vinegar, trotters and eggs when needed and bring it back to boil daily.