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Pig Trotter & Ginger Vinegar Stew
猪脚姜醋
猪脚姜醋
Serves
6
Time
210 min
For
Weeks three onwards
Po Po sayswhy we make this
“The most iconic Chinese postpartum dish. Made in volume, shared with visitors, and eaten daily across weeks three to six. Long simmered in sweet black vinegar, it is the centrepiece of the closing weeks of the month: part tradition, part celebration.”
Ingredients · 材料
At SeeWoo · Wing Yip
1.2kg
Pork trotter 猪脚
chopped at the butcher
500g
Old ginger 老姜
peeled, smashed
1.2L (2 bottles Pat Chun)
Sweetened black vinegar (Pat Chun) 甜醋
150g
Rock sugar 冰糖
6
Eggs (medium) 鸡蛋
hard-boiled and peeled
Method · 做法
1
Dry-fry the ginger in a heavy pot over medium-low heat for 15 minutes until fragrant and slightly dried. This is the foundation, don't rush it.
2
Blanch pork trotter in boiling water for 5 minutes. Drain and rinse thoroughly.
3
Add vinegar and rock sugar to the ginger pot. Bring to a gentle boil, dissolve sugar.
4
Add trotter pieces. Reduce to lowest simmer, cover, cook 2.5 hours. Stir every 30 minutes.
5
Add hard-boiled eggs in the final 30 minutes.
6
Tradition says the stew is best on day 2, make a big pot, store covered (not refrigerated, the vinegar self-preserves), and reheat daily.
Herbs & safety · 安全
This is food in Chinese postpartum tradition, not medicine. If you are unwell or unsure, speak to your midwife first.