Preparation Time: 2.5 hours
Ingredients
- 500g of ginger (wash and clean and cut into each piece about 5cm)
- 2 kg pig trotters (wash and clean and cut)
- 1 bottle of Chan Kong Thye Black Sweet Rice Vinegar 750 ml
- 8 pieces of dried mushroom (soaked)
- 5 hard-boiled eggs
- 1.5 litres of water
- 300g brown sugar
- 3 tbsp cooking oil
Step by Step Cooking Method
- Boil a pot of water and put the pig trotters in the pot of boiling water. Let it boil for 10 mins
- Pour away the water and set aside
- Heat the wok, add the cooking oil.
- Once the cooking oil is heated, add in the ginger and sautee it until fragrant
- Add in the mushroom and the trotters and stir fry for 5 mins
- Transfer the trotters and the ginger to a pot. Pour the sweet rice vinegar and brown sugar together with the 1.5 litres of water in the pot
- Turn on the stove to medium heat and let it stew for 1 hour. Then, set to low heat, add in the eggs and continue to simmer for 1.5 hours. Taste the gravy and if you like it sweeter, you can add in more brown sugar
- Ready to serve
If you can’t finish this dish in one sitting, you can keep the leftovers in the fridge and heat it up for the next day. The gravy will be much thicker and more favourful.
Contributed by Lena Soh, mum of 2
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