Pig Trotter in Vinegar with Ginger (猪脚醋)

Ingredient (Source: My mother - Mdm Chai)

• 1.8kg - 2kg Pig Trotters (1 Front Feet + 1 Back Feet) 猪手 + 猪脚
• 280g Old Ginger 老姜
• 280g Young Ginger 子姜
• 400ml Zhe Jiang Vinegar 浙醋 （长城牌）
• 400ml Doggie Brand Sweet Vinegar 甜醋 （狗仔牌 - 双料添丁黑醋）
• 120g Normal Brown Sugar (I used light Muscovado) 黄糖, or adjust to suit your own
• 4 tbsp Dark Brown Sugar (I used Molasses) 黑糖
• 10 tbsp Sesame Oil 麻油
• 800ml - 1000ml Water 水
• 1½ tbsp Salt 盐
• 2 tbsp Shao Xing Wine 绍兴酒
• 5pcs Red Dates 红枣
• Hard Boiled Eggs (Optional)

Preparation

1. Slice and bruise both old and young ginger. Set aside

2. Blanch pig trotter, and then, rinse with pipe wate. Set aside.
3. Red dates, seeds removed. Soak red dates with Shao Xing Wine in a bowl, clingwrap it. Set aside.

Let it infused for at least 3 hours or even more if you have the time.

Method

1. Heat wok with 10 tbsp sesame oil. Fry both ginger together till fragrant.
2. Add in blanched pig trotter, fry till fragrant.
3. Add in brown sugar, stir well.
4. Transfer the pig trotter to a pot and add 1L water into the pot. Bring to boil.
5. Once it is boiling, reduce to medium low fire, let it boil for 30 mins.
6. Add salt, vinegar, dark brown sugar, red dates and wine. Adjust taste accordingly. If you want to add hard boiled eggs in, add them in at this time.
7. Once the taste is right, let it continue to boil under low fire for another 30mins.
8. After 30mins, heat off, leave it there for at least 3 hours (or more), to allow the flavour to infused into the pig trotter thoroughly. Reheat it before serving.