Savoring The Best All Over Town…


Posted by crizlai On September - 1 - 2012

I always love to have trotters as they are naturally rich in collagen and gelatin. Collagen makes up connective tissue like tendons and ligaments, all of which you are able to consume by braising the trotters with the right preparation. It’s good for your joint health. On the other hand, gelatin is another substance found in the tissue of animals, especially a very high concentration in pigs. This easily digested form of protein helps the human body in growth and tissue repairs, thus giving you a great protection against sickness. What I’m going to share today is a traditional recipe named BLACK VINEGAR TROTTERS WITH GINGER. Not only is the dish good for general health, it’s also great for post-labor women to cleanse the body of blood clots and so called “wind”. Most of the Chinese women in Malaysia would have this dish on the 12th day during their confinement period.


3-4 pork trotters (about 2.5kg – front legs as hinds have more fat)
600g lean meat
1.5L sweetened black rice vinegar
1.5L hot water
500-600g old ginger (remove skin and smash lightly)
4 tbsp sesame oil
Salt to taste (about 1 tbsp)
Rock sugar to taste (about 150g)

Hard boiled eggs
250g roasted black beans
4-5 cloves garlic

• Rub the chopped pork trotters and lean meat with salt and wash to rid of meat odor. Scald with hot boiling water to remove scum and rinse well.
• In a non aluminum wok (vinegar’s acidic reaction to aluminum), pour in the sesame oil and sauté the smashed ginger pieces until fragrant.
• Add in the rinsed meat piece and sauté until the meat firmed up. This is to ensure that the meat won’t easily dissolve in the process of cooking.
• Add the black rice vinegar, hot water, some salt and rock sugar.
• When the soup boils, lower the fire to LOW and let it simmer for 1-1.5 hours or until meat is soft.
• Taste the gravy for saltiness and sweetness. If not enough, add in more salt and rock sugar to adjust to your personal taste bud.
• Let the meat stand in the wok for 4-5 hours to absorb the flavors before serving with hot steaming rice.

Note: You can also use a pressure cooker for a faster cooking time. Add in the black rice vinegar, hot water, some salt and rock sugar in your pressure cooker. Bring to boil. Add in the sauteed meat and ginger. Close lid and let it pressure cook under MEDIUM-LOW fire for 10-12 minutes. Let the meat stand in the pot for 4-5 hours to absorb the flavors before serving with hot steaming rice.

(Serves: 6-8)



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