Sunday, July 06, 2008

Pig Trotters in Vinegar Stew

Okie, since I'm gonna be someone's wife soon, I've been practising some "traditional" dishes... Hopefully that will impress the in-laws Muahahahah ^_^

So presenting... Pig Trotters in Vinegar Stew... a very popular dish served expecially during confinement, which the elders believe will help the lady "remove wind" in her body. To much wind is big no-no... *Whack* I digress...

Before we start, some tips on how to buy and prepare pig trotters. If you're cooking for a few people, go for the piggy's front legs instead for a smaller portion.

Old ginger
Pig Trotters (2 portion should be slightly above 1kg)
Black Vinegar (buy 325ml for 2 portion)(refer to pic below)

Brown Sugar (to taste) P/S: Please don't use white sugar...different taste oh.

Please ensure that you wash the pig trotters clean before you cook. To prepare the trotters for cooking, boil some water in a pot and immerse the trotters in boiling water for a few minutes, until the meat has turned slightly greyish.

Next, remove the trotters and wash them again, ensuring the hairs are removed, and no blood is seeping out. Throw away the water. This is important to remove the meat smell and to ensure cleanliness.

Cooking Technique
1. Place the trotters into a clean pot.
2. Slice the ginger across the middle and slightly smash the ginger with the flat side of the knife (this will allow the ginger to release its juices into the meat).
3. Pour all the black vinegar until it covers the meat.

4. Boil it on low-medium low heat until cooked. The longer you cook, the tender the meat will be (Dad recommends a few hours but I'm skeptical).
5. Then, season the sauce with brown sugar to taste. My "future" in-laws like em sweet.

Note: The stew sauce will be slowly reduced over the fire. Add water when low on liquids.

Ta-Da!!! Pig Trotters in Vinegar Stew!!! Enjoy!

AddThis Social Bookmark Button