It is kind of strange, but my husband enjoys eating confinement food like sesame oil chicken, black vinegar pig trotters, etc.
So recently, his cravings for black vinegar pig trotters returned. And I managed to bargain for lean pork instead of trotters, because I don’t like fatty cuts of meat (opps, sorry!).
This Black Vinegar Pig Trotters dish has been a traditional dish for confinement women. Which uses more ginger and sesame oil, to keep the mothers “warm”.
Traditionally, this dish calls for both the old and young ginger, sugar, black vinegar and some spice like the star anise. I was happy to have found a simplified recipe that doesn’t require me to get much additional ingredients.
Black Vinegar Pork (Recipe adapted from Kenneth Goh)
Serves 2-3 Adults
– 300g pork trotters, cut into chunks (I’ve used lean pork, cut into cubes)
– 180ml black sweet rice vinegar**
– 180ml water
– 125g ginger
– 125g brown sugar**
– 1 tsp of salt
– 1/2 tbsp sesame oil
– 1 tbsp cooking oil
– Hardboil eggs
1. If you are using the pork trotters, lightly blanch the ginger in a pot of boiling water. Drain the ginger up and set aside.
2. Using the same pot of water, blanch the pork trotters. Drain and set aside. Discard the water.
3. Shallow fry ginger using low to medium heat until you can smell the aroma of the ginger. Add in the pork trotter, or lean pork, stir fry for 2-3 minutes until the pork is well coated with sesame oil.
4. Add in eggs, water, black vinegar, and sugar. Let it come to a boil, and simmer for around 2 hours.
Overall, this is an easy version of the black vinegar pork dish, and I am glad I’ve tried it out! I probably will try to add some star anise next time, as suggested by the husband (lol).
1. Use the doggie brand for black vinegar. The package will indicate 添丁黑醋.
2. I have used demerara sugar instead of brown sugar here.
3. I have also added in chopped mushrooms and chestnut to this dish.