Pig trotter/ hock/ knuckles are cooked in sweet black vinegar and gingery broth until tender. Can be prepared on stove-top or instant pot
It seems like Fiorina was just born yesterday. It has been 12 days since our bundle of joy arrives.
The 12th day of confinement is also marked by a small celebration by preparing a Sweet Black Vinegar Ginger Pig Trotter or we call it “Tu Kha Cho” in Hokkien and Lo Mai Gai/ Glutinous Rice with Chicken. I asked my mom why there’s celebration on the 12th day and she’s not exactly sure why, but it has been the tradition (at least at our hometown where I grew up). Normally, if you have a baby boy, then only there is Lo Mai Gai. The traditional Chinese values male more than female. I do not accept such sexism. lol! Boy and Girl are just as precious.
The black vinegar is also used for the purpose of cleansing the blood in Chinese Traditional Medicine. This Sweet Black Vinegar Ginger Pig Trotter is not only prepared during the 12th day of confinement period. This can be cooked on a regular day for anybody. The version for confinement is heavier on ginger and sesame oil because all these are “heaty” and good for a woman who has just give birth. It’s one of my husband’s favorite dishes too 🙂
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*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I recommend to half the recipe and use the same amount of time to cook*
Sweet Black Vinegar Ginger Pig Trotter for Confinement
- 2 lbs Pork Hocks / Knuckles/ Trotters
- 1 lb whole ginger peeled and then cut into slices
- 7 oz 200 g Palm Sugar/ Gula Jawa
- 1 bottle of Black Vinegar / 22 fl oz / 667 ml
- 4 Tbsp sesame oil
- Preheat a big pot (not metal or stainless steel). Add sesame oil and then ginger. Saute until fragrant, about 5 minutes. Add black vinegar and palm sugar (or use brown sugar). Bring to a boil and then gently simmer for about 10 minutes and let it cool down and then store in the fridge for 1 day
- The next day, bring a big pot of water to boil and briefly cook the pork feet and pork hocks to get rid of the "meaty" smell, about 10 minutes. Discard the water and remove any visible hairs
Cooking on stove-top:
- Add pork hocks to the pot of vinegar you prepare yesterday. Cook on low heat with lid on for at least one hour or until the pork hocks are tender
Cooking with instant pot:
- Pour in 2 cups of water in the insert of instant pot. Place the trivet and place the hocks in a glass bowl and place this on top of the trivet. Close the lid and turn the steam release handle to seal. Press pressure cook and high pressure. Set the time to 35 minutes. When the time is done, wait for 10 minutes and then turn steam release handle to venting and then carefully open the lid. Gently transfer the hocks into the vinegar pot and let them sit in the black vinegar solution for about 1 hour