Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pig trotter vinegar. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Pig's Trotters in Vinegar is a heritage must-have Cantonese dish for postnatal mums during the 'confinement period'. The dish is believed to help replenish collagen. Pig's trotter in black vinegar and ginger stew is a standard Chinese confinement dish after a woman gives birth. Traditionally eaten by new mothers, this stew promotes strength and aids in recovery of.
Pig Trotter Vinegar is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Pig Trotter Vinegar is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook pig trotter vinegar using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pig Trotter Vinegar:
- Prepare 10 pieces spare ribs or
- Prepare 1 pig trotter (chopped into pieces by supermarket assistant)
- Make ready 2 big pieces of old ginger (remove skin and cut into slices)
- Take 1 big bottle of black sweet rice vinegar (chan Kong thye)
- Make ready 8 eggs
- Take 1 packet gula malacca (sing long)
- Get 4 tablespoons sesame oil
A pig's trotter, also known as a pettitoe, is the culinary term for the foot of a pig. This can be cooked on a regular day for anybody. The version for confinement is heavier on. When you mention pig trotters with vinegar, most people will have that preconceived notion that it's a confinement dish.
Instructions to make Pig Trotter Vinegar:
- Put the room temperature eggs into a pot and fill with water. Amount of water should enough where it is one inch above the eggs. Boil for 6 to 7 minutes and switch off the fire. Let them cool down before peeling the shells.
- Blanch the spare ribs with boiling water for about 5 minutes. Drain the water and set the pork aside. If using the pig trotter, cut away the fats and use twister to remove the hair on the skin after blanching.
- Pour 4 tablespoons of sesame oil and ginger slices into a pot to fry a while.
- Add in half a bottle of vinegar and same amount of water into the pot with the vinegar. The ratio of vinegar to water is 1:1. Cover the pot and let it boil.
- When the vinegar in the pot boils, put in the blanched pork. Turn the fire to medium small and let it boil for 30 minutes.
- After 30 minutes, put one gula malacca sugar in. Continue to cover and boil until sugar melts (about 5 to 10 minutes).
- After the sugar melts, taste to see if OK. If the stock is OK, put the hard boil eggs in. Add a bit of cornflour with water mixture to thicken the stock slightly.
The version for confinement is heavier on. When you mention pig trotters with vinegar, most people will have that preconceived notion that it's a confinement dish. Traditionally, mummies eat this dish during confinement to keep the body 'warm'. Black Vinegar Pork Trotter is a traditional confinement food for the Cantonese. It has a pungent vinegar smell and usually served with eggs and pig trotters It will also aids in milk lactation for.
So that is going to wrap it up with this special food pig trotter vinegar recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
