pig trotter about 1.5kg (the butcher will know the size to chop)
1 bottle of sweet vinegar
300 g young ginger (scrape off the skin and lightly crush)
1 whole bulb of garlic
6 to 8 dried chillies
60g palm sugar
4 hard boiled eggs(optional)
Washed the trotter, scald in boiling water for about 5 minutes, drain and rinse. Leave aside for later use. heat up a wok, put in the crushed ginger and fry till fragrant, dish out. Next, put in the trotter and fry till it turns a little light brown and fragrant.
In a sauce pot, pour in the whole bottle of the sweet vinegar, put in the ginger, trotter, garlic, dried chillies, palm sugar and the boiled eggs. To see that all are well covered by the vinegar, once can add a little water if the ingredients are not immersed in the vinegar. Slow fire cook for 30 minutes. Off the fire and let the ingredients stand for an hour. Cook for another 15 minutes or until the meats are tender. Serve hot with rice. This is one of the popular dish for Chinese confinement ladies because vinegar is a very good tonic for health for normal as well as for those who were after giving birth.
Vinegar pig trotter
This is a very appetizing and delicious dish because it has the taste of sweet, sour and pungent from both the chillies and the ginger . It will be more tasty if leave the dish over night.