Tested Recipe Adapted from An Inspiring Collection of Hakka Foods
1 no x 1.5kg pig’s trotter
10 nos hard-boiled eggs (shelled)
120g old ginger with skin (sliced)
200g young ginger (cut into triangular pieces)
3 heads smoked garlic
100g palm sugar
1 bottle x 750ml Chinese black vinegar
2 tbsp sesame oil
½ tsp salt
- Cut trotter into chunks, rinse and blanch them in the boiling water over high heat for 10 minutes. Dish out, rinse under running cool water, drained well.
- Heat up 2 tbsp sesame oil in the preheated wok to saute old ginger over low heat until fragrant. Add in trotter pieces, stir-fry briskly until the colour of trotter are changes. Dish out, transfer to a deep pot.
- Add in black vinegar, water, young ginger, smoked garlic and palm sugar, bring to boil. Covered, lower the heat, and simmer for approximately 40 minutes.
- Add egg, cook for further 20 minutes, season with salt, remove from heat, but soak trotter in the black vinegar for 1-2 hours until the trotter pieces are tender and the flavour had been absorbed. Serve hot.