{"id":14920,"date":"2019-08-30T11:26:32","date_gmt":"2019-08-30T03:26:32","guid":{"rendered":"https:\/\/www.theburningkitchen.com\/?p=14920"},"modified":"2019-08-30T12:21:49","modified_gmt":"2019-08-30T04:21:49","slug":"pig-trotter-vinegar","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/","title":{"rendered":"Pig&#8217;s Trotter Vinegar (\u732a\u811a\u918b\uff09"},"content":{"rendered":"<div class=\"container\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-14922\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/Z4B64twEugg?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/div>\n<div>\n<h2><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h2>\n<p>For Cantonese households like mine, it is a tradition for the new parents to distribute pig&#8217;s trotter vinegar and red eggs to close relatives and friends to herald the arrival of their newborn 12 days after the baby&#8217;s birth.<\/p>\n<p>In the past, the family would prepare this pig&#8217;s trotter vinegar in a tall earthen pot over charcoal weeks before. So you can imagine the infusion of the vinegar onto the knuckles over time! It was beyond description. My mum and I were always the ones who sank our teeth first into our favourite &#8220;Zhu Keok Chou&#8221;, leaving the pot sparkling clean.<\/p>\n<h2><span style=\"color: #ad0922;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-16594\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16-1.jpg\" alt=\"Pig's Trotters in Black Sweet Vinegar\" width=\"1080\" height=\"1620\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16-1.jpg?v=1592144038 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16-1-200x300.jpg?v=1592144038 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16-1-768x1152.jpg?v=1592144038 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16-1-453x680.jpg?v=1592144038 453w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/span><\/h2>\n<p>Pig&#8217;s trotter vinegar is a heritage Cantonese dish is especially good for postnatal recovery during the &#8216;confinement period&#8217;. According to Traditional Chinese Medicine (TCM), ginger is believed to warm the womb and purge &#8220;wind&#8221; generated during childbirth. The calcium and collagen from the pork trotters help to replenish calcium and collagen lost during pregnancy, while the egg soaked in the vinegar is protein-rich and helps with muscle strengthening and repair.<\/p>\n<p>Pig&#8217;s trotter vinegar is definitely one of the most popular confinement dishes in Singapore, not just for the health benefits but also as a great comfort food. Just be careful not to overdo it as this dish is not exactly diet friendly, and can be quite heaty if you are not a postnatal mother!<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-16597\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square.jpg\" alt=\"Pig's Trotters in Black Sweet Vinegar\" width=\"1080\" height=\"1080\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square.jpg?v=1592144038 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square-150x150.jpg?v=1592144038 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square-300x300.jpg?v=1592144038 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square-768x768.jpg?v=1592144038 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square-680x680.jpg?v=1592144038 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square-500x500.jpg?v=1592144038 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square-320x321.jpg?v=1592144038 320w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/p>\n<h2><span style=\"color: #ad0922;\">HOW TO MAKE PIG&#8217;S TROTTER VINEGAR<\/span><\/h2>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-16596\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Ingredients.jpg\" alt=\"Ingredient flatlay for Pig's Trotters in Black Sweet Vinegar\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Ingredients.jpg?v=1592144038 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Ingredients-300x169.jpg?v=1592144038 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Ingredients-768x432.jpg?v=1592144038 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Ingredients-680x383.jpg?v=1592144038 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Ingredients-480x270.jpg?v=1592144038 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/p>\n<p>Use a brush to scrub the ginger skin thoroughly, removing any loose skin on the Bentong ginger and young ginger. Wash and pat dry (best to do this a week in advance and dry under the sun until they are dried thoroughly).<\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n<p class=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16611\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-14.jpg\" alt=\"Peel off any loose skin from the ginger\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-14.jpg?v=1592144035 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-14-300x169.jpg?v=1592144035 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-14-768x432.jpg?v=1592144035 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-14-680x383.jpg?v=1592144035 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-14-480x270.jpg?v=1592144035 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>Remove the stems from the young ginger. Cut the Bentong ginger and young ginger into chunks and lightly bruise with a cleaver for better absorption of the vinegar. Set aside for later use.<\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-14920 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-23.jpg?v=1592144033\" class=\"attachment-full size-full\" alt=\"Removing the stems from the young ginger\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-23.jpg?v=1592144033 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-23-300x169.jpg?v=1592144033 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-23-680x383.jpg?v=1592144033 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-23-768x432.jpg?v=1592144033 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-23-480x270.jpg?v=1592144033 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-22.jpg?v=1592144034\" class=\"attachment-full size-full\" alt=\"Cutting the young ginger into chunks\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-22.jpg?v=1592144034 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-22-300x169.jpg?v=1592144034 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-22-680x383.jpg?v=1592144034 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-22-768x432.jpg?v=1592144034 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-22-480x270.jpg?v=1592144034 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-16.jpg?v=1592144035\" class=\"attachment-full size-full\" alt=\"Using the flat of a chopper to lightly smash the ginger\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-16.jpg?v=1592144035 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-16-300x169.jpg?v=1592144035 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-16-768x432.jpg?v=1592144035 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-16-680x383.jpg?v=1592144035 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-16-480x270.jpg?v=1592144035 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-15.jpg?v=1592144035\" class=\"attachment-full size-full\" alt=\"Lightly smashed ginger chunks\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-15.jpg?v=1592144035 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-15-300x169.jpg?v=1592144035 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-15-768x432.jpg?v=1592144035 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-15-680x383.jpg?v=1592144035 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-15-480x270.jpg?v=1592144035 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Rub the pig&#8217;s trotter with coarse salt and use a knife to scrape the skin to remove any scum on the skin to get rid of the porky smell. Rinse well.<\/p>\n<p>In a wok, add in 2 litres of water and bring it to a boil over high heat. Add in the pig&#8217;s trotters to the wok and blanch for about 10 mins to further get rid of the porky smell. Discard the water.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-14920 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/pigs-trotter-in-black-vinegar-steps-7\/'><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-7.jpg?v=1592144037\" class=\"attachment-full size-full\" alt=\"Blanching the pig trotters\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-7.jpg?v=1592144037 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-7-300x169.jpg?v=1592144037 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-7-768x432.jpg?v=1592144037 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-7-680x383.jpg?v=1592144037 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-7-480x270.jpg?v=1592144037 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/pigs-trotter-in-black-vinegar-steps-20\/'><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-20.jpg?v=1592144034\" class=\"attachment-full size-full\" alt=\"Scum appearing after blanching the pig trotters\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-20.jpg?v=1592144034 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-20-300x169.jpg?v=1592144034 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-20-768x432.jpg?v=1592144034 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-20-680x383.jpg?v=1592144034 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-20-480x270.jpg?v=1592144034 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Use a pair of tweezers, remove any stray hairs on the trotters and scrape off any blood clot in the bones with a pointer knife. Rinse the pig&#8217;s trotter thoroughly, then pat dry.<\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16598\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1.jpg\" alt=\"Removing stray hairs from pig trotter\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1.jpg?v=1592144038 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1-300x169.jpg?v=1592144038 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1-768x432.jpg?v=1592144038 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1-680x383.jpg?v=1592144038 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1-480x270.jpg?v=1592144038 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/p>\n<p>In a clean wok, add in 3-4 TBsp of <a href=\"https:\/\/www.theburningkitchen.com\/essential-chinese-sauces\/#sesameoil\">sesame oil<\/a> and turn heat to medium. Add in the ginger chunks and fry until they are very dry ( but not burnt ) stirring constantly.<\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-14920 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-9.jpg?v=1592144036\" class=\"attachment-full size-full\" alt=\"Adding the sesame oil\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-9.jpg?v=1592144036 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-9-300x169.jpg?v=1592144036 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-9-768x432.jpg?v=1592144036 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-9-680x383.jpg?v=1592144036 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-9-480x270.jpg?v=1592144036 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-10.jpg?v=1592144036\" class=\"attachment-full size-full\" alt=\"Frying the ginger in sesame oil\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-10.jpg?v=1592144036 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-10-300x169.jpg?v=1592144036 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-10-768x432.jpg?v=1592144036 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-10-680x383.jpg?v=1592144036 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-10-480x270.jpg?v=1592144036 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Add in the pig trotters and fry for a few minutes, then transfer the ginger and pig&#8217;s trotter into a large clay, ceramic or glass pot.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16605\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-8.jpg\" alt=\"Adding the pigs trotters to the ginger\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-8.jpg?v=1592144036 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-8-300x169.jpg?v=1592144036 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-8-768x432.jpg?v=1592144036 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-8-680x383.jpg?v=1592144036 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-8-480x270.jpg?v=1592144036 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>Pour in the whole 750ml bottle of <a href=\"https:\/\/www.theburningkitchen.com\/essential-chinese-sauces\/#blacksweetvinegar\">Sweet Black Vinegar<\/a> and 1-2 bottles of water (using the same bottle to measure the water) according to your preference.<\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-4 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-4 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-4' class='gallery galleryid-14920 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps.jpg?v=1592144033\" class=\"attachment-full size-full\" alt=\"Adding the sweet black vinegar to the dish\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps.jpg?v=1592144033 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-300x169.jpg?v=1592144033 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-680x383.jpg?v=1592144033 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-768x432.jpg?v=1592144033 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-480x270.jpg?v=1592144033 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-17.jpg?v=1592144035\" class=\"attachment-full size-full\" alt=\"Adding water to dilute the black sweet vinegar\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-17.jpg?v=1592144035 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-17-300x169.jpg?v=1592144035 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-17-768x432.jpg?v=1592144035 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-17-680x383.jpg?v=1592144035 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-17-480x270.jpg?v=1592144035 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Add in the brown sugar and salt. Bring to a boil over high heat. Once boiling, turn the fire to medium low and simmer for about 1 to 1 1\/2 hour until the pig&#8217;s trotters are soft but not too jelly like.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-5 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-5 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-5' class='gallery galleryid-14920 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-5.jpg?v=1592144037\" class=\"attachment-full size-full\" alt=\"Adding brown sugar to the pig trotters\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-5.jpg?v=1592144037 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-5-300x169.jpg?v=1592144037 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-5-768x432.jpg?v=1592144037 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-5-680x383.jpg?v=1592144037 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-5-480x270.jpg?v=1592144037 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"608\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-12.jpg?v=1592144036\" class=\"attachment-full size-full\" alt=\"Pig trotters simmering in pot\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-12.jpg?v=1592144036 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-12-300x169.jpg?v=1592144036 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-12-768x432.jpg?v=1592144036 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-12-680x383.jpg?v=1592144036 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-12-480x270.jpg?v=1592144036 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Meanwhile, prepare the hard boiled eggs (read my other post <a href=\"https:\/\/www.theburningkitchen.com\/hard-boiled-egg\/\">here<\/a> for how to make the perfect hard-boiled egg). Peel and add the hardboiled eggs into the black vinegar during the last 15 minutes of the cooking time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16616\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-19.jpg\" alt=\"Adding the hard boiled eggs\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-19.jpg?v=1592144034 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-19-300x169.jpg?v=1592144034 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-19-768x432.jpg?v=1592144034 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-19-680x383.jpg?v=1592144034 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-19-480x270.jpg?v=1592144034 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/>Turn off the heat and let the pig&#8217;s trotter and ginger sit in the pot for at least 4 hours (preferably 2-3 days) before consumption. This is to allow the pig&#8217;s trotter and ginger to fully absorb the flavour of the vinegar. Best served with a bowl of rice.<\/p>\n<\/div>\n<\/div>\n<h2><\/h2>\n<h2><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h2>\n<ul>\n<li><strong>Front pig&#8217;s trotter has a good ratio of meat and collagen<\/strong>, whereas hind trotters are tougher and more muscular, with more tendon and collagen but not much meat. I prefer the front trotters which are meatier (pictured below) but also have a good amount of collagen. However, you can also mix front and hind trotters if you prefer more collagen.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16621\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-24.jpg\" alt=\"Front trotters (Pig hands)\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-24.jpg?v=1592144033 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-24-300x169.jpg?v=1592144033 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-24-680x383.jpg?v=1592144033 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-24-768x432.jpg?v=1592144033 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-24-480x270.jpg?v=1592144033 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li><strong>It is best to use a mixture of old and young ginger<\/strong>. The matured ginger (see picture below, left) is more fragrant and spicy whereas the young ginger (see picture below, right) is less aromatic. However, young ginger is better for eating as it is less fibrous, softer and more tender.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16599\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-2.jpg\" alt=\"Comparison of Bentong ginger (left) and young ginger (right)\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-2.jpg?v=1592144037 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-2-300x169.jpg?v=1592144037 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-2-768x432.jpg?v=1592144037 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-2-680x383.jpg?v=1592144037 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-2-480x270.jpg?v=1592144037 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li><strong>I recommend using Bentong ginger (see picture below, right) and Indonesian ginger<\/strong> as they are more aromatic and spicier compared to the China or Thai ginger (see picture below, left).<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16618\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-21.jpg\" alt=\"Comparison of Thai Ginger and Bentong Ginger\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-21.jpg?v=1592144034 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-21-300x169.jpg?v=1592144034 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-21-768x432.jpg?v=1592144034 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-21-680x383.jpg?v=1592144034 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-21-480x270.jpg?v=1592144034 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li><strong>For the black Sweet Vinegar, I recommend buying the double strength ones<\/strong>. I like to use the more concentrated Chan Kong Thye Pink Label which is its double strength version, whereas its Yellow Label is more diluted. You can also read more tips on the sauces I commonly use for Chinese cooking in my earlier post on <a href=\"https:\/\/www.theburningkitchen.com\/essential-chinese-sauces\/\">Essential Chinese Sauces and Condiments<\/a>.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16608\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-11.jpg\" alt=\"Chan Kong Thye Pink Label Sweet Black Vinegar\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-11.jpg?v=1592144036 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-11-300x169.jpg?v=1592144036 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-11-768x432.jpg?v=1592144036 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-11-680x383.jpg?v=1592144036 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-11-480x270.jpg?v=1592144036 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922;\">COOKING &amp; STORAGE TIPS<\/span><\/h2>\n<ul>\n<li><strong>It is best to wash and sun the ginger for a few days before cooking.<\/strong> This will increase the capacity of the dried ginger to absorb the vinegar.<\/li>\n<li><strong>Ensure the pig&#8217;s trotter are thoroughly cleaned<\/strong> otherwise the soup will have a strong porky smell. To do this, exfoliate the skin of the trotters thoroughly with coarse salt and use kitchen tweezers to removing any stray hairs.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16598\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1.jpg\" alt=\"Removing stray hairs from pig trotter\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1.jpg?v=1592144038 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1-300x169.jpg?v=1592144038 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1-768x432.jpg?v=1592144038 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1-680x383.jpg?v=1592144038 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Steps-1-480x270.jpg?v=1592144038 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li><strong>More sugar can be added<\/strong> if that&#8217;s your preference.<\/li>\n<li>The pig&#8217;s trotter is <strong>best consumed after it has soaked in the vinegar for 3-4 days. <\/strong><\/li>\n<li><strong>Do not cook or store vinegar in plastic containers, cast iron, aluminium and stainless steel pot.<\/strong> Vinegar is acidic and will react with these materials. It is best to use glass, stainless steel or ceramic for cooking and storage of vinegar.<\/li>\n<li><strong>The pig trotters can be kept for a few weeks, but the vinegar needs to be stored separately.<\/strong> The longer the pig&#8217;s trotter sit in the vinegar, the softer it will become and it may even disintegrate. The eggs will turn hard and rubbery if stored in the vinegar for too long. Hence, it is best to store the pig trotters and eggs in one container, and the vinegar and ginger in another container.<\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h2>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\" rel=\"external noopener noreferrer\" data-wpel-link=\"external\">Egg-Free<\/a>: Skip the egg, it won&#8217;t affect the taste of the dish.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\" rel=\"external noopener noreferrer\" data-wpel-link=\"external\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\" rel=\"external noopener noreferrer\" data-wpel-link=\"external\">Gluten-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\" rel=\"external noopener noreferrer\" data-wpel-link=\"external\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\" rel=\"external noopener noreferrer\" data-wpel-link=\"external\">Shellfish-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? <\/strong>Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/p>\n<p>We regularly post up new cooking videos on Youtube. If you want to be notified each time we publish a new video, don&#8217;t forget to <strong>subscribe to our Youtube channel notifications <a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\">here<\/a><\/strong>!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-14922\" class=\"wprm-recipe-container\" data-recipe-id=\"14922\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16.jpg?v=1592144038\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16-150x150.jpg?v=1592144038\" class=\"attachment-150x150 size-150x150\" alt=\"Pig&#039;s Trotters in Black Sweet Vinegar\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16-150x150.jpg?v=1592144038 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16-500x500.jpg?v=1592144038 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-9x16-320x321.jpg?v=1592144038 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Pig's Trotter In Black Vinegar<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 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this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">Pig's Trotter Vinegar<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-14922 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"14922\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Pig&#x27;s Trotters in Vinegar is a heritage must-have Cantonese dish for postnatal mums during the &#x27;confinement period&#x27;. The dish is believed to help replenish collagen, warm the womb and purge the &quot;wind&quot; generated during childbirth. The gelatinous pig trotters in sweet black vinegar is a highly appetising and mouthwatering dish enjoyed by many people (non-postnatal-mums included)!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/14922\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"14922\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-14922-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"14922\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Ingredients<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pig&#x27;s Trotter (Front Leg)<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Also known as Pig&#x27;s Hand (\u732a\u624b)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Coarse Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to wash the pig&#x27;s trotters<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">litres<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to blanch the pig's trotter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">bottle <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/www.theburningkitchen.com\/essential-chinese-sauces\/#blacksweetvinegar\" class=\"wprm-recipe-ingredient-link\">Black Sweet Vinegar<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Chan Kong Thye (Double Strength, 750ml)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">bottle<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">2 bottles if you like it more diluted<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">A<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pinch <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Old Ginger ( Bentong) and Young Ginger<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">a mixture of both<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#sesameoil\" class=\"wprm-recipe-ingredient-link\">Sesame Oil<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Brown Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Hard-Boiled Eggs<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Room temperature<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-14922-instructions-container wprm-block-text-normal\" data-recipe=\"14922\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Preparation<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-14922-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span class=\"\" style=\"display: block;\">Use a brush to scrub the ginger skin thoroughly, removing any loose skin on the Bentong ginger and young ginger. Wash and pat dry (best to do this a week in advance and dry under the sun until they are dried thoroughly).<\/span><\/div><\/li><li id=\"wprm-recipe-14922-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span class=\"\" style=\"display: block;\">Remove the stems from the young ginger. Cut the Bentong ginger and young ginger into chunks and lightly bruise with a cleaver for better absorption of the vinegar.\u00a0Set aside for later use.<\/span><\/div><\/li><li id=\"wprm-recipe-14922-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Rub the pig&#x27;s trotter with coarse salt and use a knife to scrape the skin to remove any scum on the skin to get rid of the porky smell. Rinse well.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Cooking Method<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-14922-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, add in 2 litres of water and bring it to a boil over high heat. Add in the pig&#x27;s trotters to the wok and blanch for about 10 mins to further get rid of the porky smell.\u00a0Discard the water. <\/span><\/div><\/li><li id=\"wprm-recipe-14922-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Use a pair of tweezers, remove any stray hairs on the trotters and scrape off any blood clot in the bones with a pointer knife. Rinse the pig&#x27;s trotter thoroughly, then pat dry.<\/span><\/div><\/li><li id=\"wprm-recipe-14922-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a clean wok, add in 3-4 TBsp of sesame oil and turn heat to medium. Add in the ginger chunks and fry until they are very dry ( but not burnt ) stirring constantly.<\/span><\/div><\/li><li id=\"wprm-recipe-14922-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the pig trotters and fry for a few minutes. Then transfer the ginger and pig&#x27;s trotter into a large clay, ceramic or glass pot.<\/span><\/div><\/li><li id=\"wprm-recipe-14922-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"> Pour in the whole 750ml bottle of Sweet Black Vinegar and 1-2 bottles of water (using the same bottle to measure the water) according to your preference.<\/span><\/div><\/li><li id=\"wprm-recipe-14922-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the brown sugar and salt.  Bring to a boil over high heat. Once boiling, turn the fire to medium low and simmer for about 1 to 1 1\/2 hour until the pig&#x27;s trotters are soft but not too jelly like.<\/span><\/div><\/li><li id=\"wprm-recipe-14922-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Peel and add the hardboiled eggs into the black vinegar during the last 15 minutes of the cooking time.<\/span><\/div><\/li><li id=\"wprm-recipe-14922-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Turn off the heat and let the pig&#x27;s trotter and ginger sit in the pot for at least 4 hours (preferably 2-3 days) before consumption. This is to allow the pig&#x27;s trotter and ginger to fully absorb the flavour of the vinegar. Best served with a bowl of rice.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-14922\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/Z4B64twEugg?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h2><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h2>\n<ul>\n<li><strong>Front pig's trotter has a good ratio of meat and collagen<\/strong>, whereas hind trotters are tougher and more muscular, with more tendon and collagen but not much meat. I prefer the front trotters which are meatier (pictured below) but also have a good amount of collagen. However, you can also mix front and hind trotters if you prefer more collagen.<\/li>\n<li><strong>It is best to use a mixture of old and young ginger<\/strong>. The matured ginger is more fragrant and spicy whereas the young ginger is less aromatic. However, young ginger is better for eating as it is less fibrous, softer and more tender.<\/li>\n<li><strong>For old ginger, I recommend using Bentong ginger and Indonesian ginger<\/strong> as they are more aromatic and spicier compared to China or Thai ginger.<\/li>\n<li><strong>For the black Sweet Vinegar, I recommend buying the double strength ones<\/strong>. I like to use the more concentrated Chan Kong Thye Pink Label which is its double strength version, whereas its Yellow Label is more diluted.<\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922\">COOKING &amp; STORAGE TIPS<\/span><\/h2>\n<ul>\n<li><strong>It is best to wash and sun the ginger for a few days before cooking.<\/strong> This will increase the capacity of the dried ginger to absorb the vinegar.<\/li>\n<li><strong>Ensure the pig's trotter are thoroughly cleaned<\/strong> otherwise the soup will have a strong porky smell. To do this, exfoliate the skin of the trotters thoroughly with coarse salt and use kitchen tweezers to removing any stray hairs.<\/li>\n<li><strong>More sugar can be added<\/strong> if that's your preference.<\/li>\n<li>The pig's trotter is <strong>best consumed after it has soaked in the vinegar for 3-4 days. <\/strong><\/li>\n<li><strong>Do not cook or store vinegar in plastic containers, cast iron, aluminium and stainless steel pot.<\/strong> Vinegar is acidic and will react with these materials. It is best to use glass, stainless steel or ceramic for cooking and storage of vinegar.<\/li>\n<li><strong>The pig trotters can be kept for a few weeks, but the vinegar needs to be stored separately.<\/strong> The longer the pig's trotter sit in the vinegar, the softer it will become and it may even disintegrate. The eggs will turn hard and rubbery if stored in the vinegar for too long. Hence, it is best to store the pig trotters and eggs in one container, and the vinegar and ginger in another container.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pig&#8217;s Trotters in Vinegar is a heritage must-have Cantonese dish for postnatal mums during the &#8216;confinement period&#8217;. The dish is believed to help replenish collagen, warm the womb and purge the &#8220;wind&#8221; generated during childbirth. The gelatinous pig trotters in sweet black vinegar is a highly appetising and mouthwatering dish enjoyed by many people (even non-postnatal mums)!<\/p>\n","protected":false},"author":4,"featured_media":16597,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,1361,999,63,26,28,31,995,1508,38,40,1493,1495,1497,1512,484,1496,1511,46,11],"tags":[2067,2068],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pig&#039;s Trotter Vinegar (\u732a\u811a\u918b\uff09 - The Burning Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pig&#039;s Trotter Vinegar (\u732a\u811a\u918b\uff09 - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"Pig&#039;s Trotters in Vinegar is a heritage must-have Cantonese dish for postnatal mums during the &#039;confinement period&#039;. The dish is believed to help replenish collagen, warm the womb and purge the &quot;wind&quot; generated during childbirth. The gelatinous pig trotters in sweet black vinegar is a highly appetising and mouthwatering dish enjoyed by many people (even non-postnatal mums)!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/\" \/>\n<meta property=\"og:site_name\" content=\"The Burning Kitchen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/theburningkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2019-08-30T03:26:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-08-30T04:21:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square.jpg?v=1592144038\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bee Leng\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@burningchef\" \/>\n<meta name=\"twitter:site\" content=\"@burningchef\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bee Leng\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/\"},\"author\":{\"name\":\"Bee Leng\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d\"},\"headline\":\"Pig&#8217;s Trotter Vinegar (\u732a\u811a\u918b\uff09\",\"datePublished\":\"2019-08-30T03:26:32+00:00\",\"dateModified\":\"2019-08-30T04:21:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/\"},\"wordCount\":2076,\"commentCount\":20,\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/08\/Pigs-Trotter-in-Black-Vinegar-Square.jpg?v=1592144038\",\"keywords\":[\"pig trotters\",\"Sweet black vinegar\"],\"articleSection\":[\"1 to 2 Hour Recipes\",\"Boiled Recipes\",\"Cantonese Recipes\",\"Chinese Recipes\",\"Egg-Free Recipes\",\"Fish-Free Recipes\",\"Gluten-Free Recipes\",\"Home-Style Recipes\",\"Make-Ahead Recipes\",\"Meats and Poultry Recipes\",\"Nut-free\",\"Recipes\",\"Recipes by Cooking Method\",\"Recipes by Cooking Style\",\"Recipes by Cooking Time\",\"Recipes by Course\",\"Recipes by Cuisine\",\"Recipes by Dietary Preferences\",\"Shellfish-Free Recipes\",\"Videos\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/\",\"url\":\"https:\/\/theburningkitchen.com\/pig-trotter-vinegar\/\",\"name\":\"Pig's Trotter Vinegar (\u732a\u811a\u918b\uff09 - 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The dish is believed to help replenish collagen, warm the womb and purge the \"wind\" generated during childbirth. 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