Black Sweet Vinegar Pork Trotter
This Chinese dish like most was created for some reason, traditionally it is prepared as a confinement food specially for women who just gave birth to boost their immunity but now it is a common dish in fact you can see it in most Chinese restaurants specially the ones that focuses on pork dishes.
Black Sweet Vinegar Pork Trotter is a dish of slowly simmered pork trotters and/or pork leg in black vinegar mixture, caramelized sugar and tons of ginger. I first came across this dish in Hong Kong when we dined in one of the buffet indoor grill restaurants I usually visit when I used to work there. Upon entry there were three large pots on the side of the buffet counter and one of them was this dish, it never looked appetizing to me as it was so dark and the pork trotter does not look good either. In curiosity I grabbed a bit, its buffet after all and since then my perception changed. It was good, the flavour may be strong to most but it was well balanced together with the fatty gelatinous pork trotter that is in mid melting state, it just dissolves in your mouth.
You can compare it nearly with Pata Tim, it may be on the salty side but the concept is nearly the same. As the most basic this dish only needs the pork trotters, black vinegar, sugar and ginger but our recipe today is my own version where I added more aromatics like ginger, cinnamon and citrus peels making it even more pleasant to eat.
- 1½ kg mix of pork trotters and hock, cut into small sections
- 200 grams old ginger, peeled and cut into thick pieces.
- 2 tbsp soy sauce
- 2 cups black vinegar
- 1 cup sweet vinegar (Tim Ding's)
- ¾ cup packed brown sugar
- 1 cinnamon bark
- 2 pcs dried mandarin peel bark
- 4 pcs lemon peel
- 1 head garlic, pounded
- 2 pcs star anise
- sesame oil
- In a large pot add sesame oil then brown pork trotters. Remove from pot then set it aside.
- Add sesame oil then sauté ginger and garlic.
- Add the sugar and let it caramelize.
- Add all remaining ingredients then pour enough water just to cover the meat. Bring to a boil then let it simmer in low heat for 3 hours.