Sweet Black Vinegar Ginger Pig Trotter

Sweet Black Vinegar Ginger Pig Trotter for Confinement

Course: Entree
Cuisine: Chinese
Cook Time: 1 hour
Servings: 4 -6 servings
Author: Marvellina
Pig trotter/ hock/ knuckles are cooked in sweet black vinegar and gingery broth until tender. Can be prepared on stove-top or instant pot
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  • 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 


If you are not making this for confinement and you are making it because you crave it, you can tone down on the ginger and sesame oil to your taste