Sweet Black Vinegar Ginger Pig Trotter

Chinese Black Vinegar Ginger Braised Pig Trotter

Course: Entree
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 2 -3 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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Ingredients

  • 3 lbs Pork Hocks / Knuckles/ Trotters
  • 1 lb whole ginger peeled and then cut into slices
  • 200 gr Palm Sugar/ Gula Jawa
  • 1 bottle of Black Vinegar / 22 fl oz / 667 ml
  • 4 Tbsp sesame oil

Instructions

Parboil the pork hocks:

  • 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:

  • Preheat a big pot over high heat. 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. Add pork hocks. Cook on low heat with a lid on for about 3 hours or until the pork hocks are really tender

Cooking with instant pot:

  • Press saute on instant pot. Add sesame oil and then ginger. Saute until fragrant, about 5 minutes. Turn off saute mode. Add black vinegar and palm sugar (or use brown sugar), and pork hocks
  • Add water, just until enough to cover the hocks. Close the lid and turn the steam release handle to seal. Press pressure cook and high pressure. Set the time to 40 minutes or 60 minutes (for really tender hocks). When the time is done, wait for 10 minutes and then turn steam release handle to venting and then carefully open the lid

Notes

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