Ingredient
• 1.8kg - 2kg Pig Trotters (I mix front and back leg but it’s really up to you)
• 280g Old Ginger
• 280g Young Ginger
• 400ml Normal Vinegar
• 400ml Sweet Vinegar
• 120g Normal Brown Sugar
• 4 tbsp Dark Brown Sugar (if don’t have just use normal brown sugar)
• 10 tbsp Sesame Oil
• 800ml - 1000ml Water
• 1½ tbsp Salt
• Hard Boiled Eggs (Optional)
Preparation
1. Bruised or sliced both old and young ginger, then set aside
2. Blanch pig trotter, and then, rinse with water, then set aside.
Method
1. Heat wok with 10 tbsp sesame oil. Fry both ginger together till fragrant.
2. Add in blanched pig trotter, fry till fragrant.
3. Add in brown sugar, stir well.
4. Transfer the pig trotter to a pot and add 1L water into the pot. Bring to boil.
5. Once it is boiling, reduce to medium low fire, let it boil for 30 mins.
6. Add salt, vinegar, dark brown sugar. Adjust taste accordingly. If you want to add hard boiled eggs in, add them in at this time.
7. Once the taste is right, let it continue to boil under low fire for another 30mins.
8. After 30mins, heat off, leave it there for at least 3 hours (or more), to allow the flavour to infused into the pig trotter thoroughly. Reheat it before serving.
My small little personal tips if your wife needs to eat it for a few days or even one whole month, just increase the proportion accordingly so you don’t need to cook it from scratch every day.
What I did is to cook enough to last for more than 1 week in a super big pot, then keep it in the fridge. Every day I just take out what I need from the big pot and reheat it. This way you will not overcook and make all the meat melt into the stew. When the pot is almost finish, I just add more ingredient in and make a brand new giant pot.
