Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes
1 (2kg) pig’s trotter (chop into chunks)
600g old ginger (skinned and flattened)
100g black beans (stir-fried till fragrant)
1 bottle (750ml) sweet vinegar
1 bottle (750ml) black vinegar
80g palm sugar
1 tsp salt
5 hard-boiled eggs (shelled)
- Place old ginger in a dry wok and stir-fry without oil for a while. Add in 4 tbsp of sesame oil and stir-fry ginger till fragrant. Transfer ginger into a claypot.
- Add in sweet vinegar, black vinegar and water, and bring to boil. Switch to low heat, add in palm sugar and black beans, and simmer for 15 minutes. Turn off heat and set aside overnight.
- Scald pig’s trotter in boiling water and drain. Place pig’s trotter in dry wok and stir-fry till dry. Add in 1 tbsp of sugar and stir-fry for a while.
- Heat up the claypot of vinegar. Transfer pig’s trotter into the claypot and bring to boil again. Switch to low heat and simmer for another 30 minutes.
- Add in shelled hard-boiled eggs, continue to simmer for another 15 minutes. Turn off heat and set aside overnight.
- The next day, bring it to boil again before serving.