Thursday, August 5, 2010

Pig's Trotter in Black Vinegar with Ginger


2 pig's hocks, chopped into pieces
3 pieces gravy pork, cut into pieces
1 bottle of black vinegar
1 bottle of sweet vinegar
700g ginger, sliced
1 piece palm sugar (200g) 
3 dried chillies
salt to taste

  • Blanch trotters and gravy pork.  Drain.
  • With a little oil in a wok, fry the ginger and trotter and pork for a few minutes until dry.  Add about a cup of black vinegar and keep frying until fragrant.
  • Transfer into a big pot.  Pour in the black vinegar and sweet vinegar and add in the palm sugar, salt and dried chillies.  (Adjust the quantity of the black and sweet vinegar and also the palm sugar according to your taste).
  • Bring it to the boil.  Then lower the fire and let it simmer for about an hour or until the meat is tender.
[This dish is best eaten the next day)


  1. my favourite of mum's dish.Yummy!Thanks for your recipes.looks very interesting!Thanks for sharing


    1. Olivia, thanks for visiting my blog and appreciate your leaving a comment.


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