Black Vinegar Pig Trotter

• 750 milliliters Black Rice Vinegar (Double Strength)
• 1 kg Pig Trotters (Front or Hind)
• 0.5 kg Shoulder Pork
• 2 pieces Old Ginger
• 8 pieces Hard-Boiled Eggs
• 5 tablespoons Sesame Oil
• 1 tablespoon Salt
• 2 tablespoons Brown Sugar
• 750 milliliters Water

1. Blanched the pig trotters and shoulder pork with boiling hot water for approximately 30 seconds. Discard dirty water.
2. Wash and cut 2 large roots of old gingers into 2cm wide pieces. Leave skin on. Smash the cut ginger pieces with chopper or hammer.
3. High heat wok with sesame oil. When oil is slightly smoking, add smashed gingers into the wok. Fried the ginger until they are golden brown and their fragrance is released. Remove fried ginger.
4. Do the same for the pig trotters and shoulder pork. Fried them until the skins shows signs of crisps. Remove the meat.
5. Add fried ginger, black vinegar, water, eggs, pig trotters and shoulder pork into an enamel-coated pot.
6. Let the mixture come to a boil on high heat. This will take about 20 mins.
7. Turn the heat to low and let it simmer for another 3 hours. The longer the better.
8. Add salt and sugar to taste. Then serve.
9. Optional: Leave the braise overnight. Before eating the next day, heat the braise to a boil. The meat will be softer and soup much more fragrant.

vinegar, trotters, ginger, eggs, sesame oil, salt, brown sugar, water

Taken from www.epicurious.com/recipes/member/views/black-vinegar-pig-trotter-564fc0cdb97c54fa09354256 (may not work)