pig trotter in vinegar ( 猪脚醋) recipe

ok.. today i am going to talk about how to cook

猪脚醋... my mama got this sudden urge to cook this dish, not that any family member just gave birth... this dish is really nutritious so it is a must eat dish for mommy who had gave birth, at least for the cantonese.... but of cause the dish isnt limited to mommies... normal people can eat them but do eat with limitation... as it can be fattening & heaty when consumed too much

ingredients.... (for this amount, it made about 1.5 BIG pot of 猪脚醋... i think the amount enough for 10pax or more... but normally you dont finish the whole pot in 1 day... it taste even better after marinating for afew days.... so you can eat it for quite awhile)

pig trotter            2kg (we prefer the not super fatty meat so mama will get those more lean trotter... normally you will get the meat above the trotter so is like the whole thigh... it is important you ask the butcher to burn off the pig hair for you... you wont like to be eating hair... kind of gross)

ginger             1.8kg (mama say choose the younger kind of ginger, not the old ginger cause they maybe too "spicy")

egg                  16 

sugar               900g (amount may vary depending on preference)

salt                 1tbsp

vinegar            2-3 bottles (depending you want to drink more vinegar or just enough for cooking.. but this recipe is based on 3bottles of vinegar... & this isnt the normal vinegar you have, this is supposed to be slightly sweeten vinegar specially for making

猪脚醋)

i use this brand of vinegar.. there are other brands in the market but we feel that this brand has a more suitable taste for us

basically i follow the recipe written on the bottle

 

 

 Steps:

1. boiled the eggs & peel off the shell

2. peel off ginger, quickly blanch them & slightly squashed them to bring out the taste

quickly blanch in hot water... dont put too long or else the ginger will lost its taste

 3. blanch the pig trotter too... you want to remove some of the oily & meaty pork taste... the meat should be almost cooked cause raw pork may affect the vinegar taste

4. assemble all the ingredients & start the cooking

all the ingredients... ready to start cooking

 5. add vinegar, water, sugar, salt and ginger, stir well & slow cook the mixture for about 1hr... this time i added 3.5bottles of water.... so the vinegar was alittle too concentrated... so i think is best to follow the instruction written on the bottle which is 4.5bottles of water for 3bottles of vinegar...

6. add in the pig trotter and eggs, bring to boil then simmer for another 30min

everything inside the pot

 7. then the 猪脚醋 is done =)... but it will taste better after standing overnight

yummy =)