Dinner at Karen’s (with Vinegar Trotters Recipe)
Of course, dinner was not all meat. We had Claypot Vegetables too, with my favourite tau pok!
And a plate of Fried egg with long beans.
Stewed Pork Trotters in Sweet Vinegar
1.2kg old ginger
1 bottle (750ml) Bull Dog/Chan Kong Thye black rice vinegar
3.75 litre water
500g black sugar
2-3 pig trotters
500 grams of pork belly
1 tsp sesame oil
1. Boil the trotters and pork belly for about 10 minutes. Wash them under cold running water to remove the scum. You might want to check the skin for bristles. Use tweezers to remove the hairs if there are any.
2. Remove skin of old ginger and wash. Drain well. Heat wok, add sesame oil and sautee ginger until fragrant.
3. In a pot, pour in the black vinegar, water, black sugar, and the ginger, boiled trotters and pork belly. Allow it to boil for 15 mins and then simmer for about 2 hours. If you like eggs, you can prepare some hard boiled eggs, remove the shells, add into the vinegar gravy and allow to boil. Leave aside to cool and serve.
Thank you Karen for sharing the recipe! 🙂