Pig Trotter Vinegar - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Pig Trotter Vinegar! A quick and easy dinner that is ready in under 35 minutes!
You can cook Pig Trotter Vinegar with 7 Ingredients and 7 steps. See the following guide!
Ingredients for Pig Trotter Vinegar:
- 10 pieces spare ribs or.
- 1 pig trotter (chopped into pieces by supermarket assistant).
- 2 big pieces of old ginger (remove skin and cut into slices).
- 1 big bottle of black sweet rice vinegar (chan Kong thye).
- 8 eggs.
- 1 packet gula malacca (sing long).
- 4 tablespoons sesame oil.
Step by step how to cook Pig Trotter Vinegar:
- Put the room temperature eggs into a pot and fill with water. Amount of water should enough where it is one inch above the eggs. Boil for 6 to 7 minutes and switch off the fire. Let them cool down before peeling the shells..
- Blanch the spare ribs with boiling water for about 5 minutes. Drain the water and set the pork aside. If using the pig trotter, cut away the fats and use twister to remove the hair on the skin after blanching..
- Pour 4 tablespoons of sesame oil and ginger slices into a pot to fry a while..
- Add in half a bottle of vinegar and same amount of water into the pot with the vinegar. The ratio of vinegar to water is 1:1. Cover the pot and let it boil..
- When the vinegar in the pot boils, put in the blanched pork. Turn the fire to medium small and let it boil for 30 minutes..
- After 30 minutes, put one gula malacca sugar in. Continue to cover and boil until sugar melts (about 5 to 10 minutes)..
- After the sugar melts, taste to see if OK. If the stock is OK, put the hard boil eggs in. Add a bit of cornflour with water mixture to thicken the stock slightly..