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Monday, March 31, 2014

Trotter and ginger in sweetened black vinegar 猪脚醋(猪脚姜)

Vinegar trotter is traditionally eaten as a confinement food, there are various ways to prepare this delicious stew, the Cantonese would use only ginger, brown sugar and black vinegar.

But the Malaysian Chinese does it differently, we add some local ingredients that give this dish some tropical touch!



2 pig trotters (Cut into pieces)
1.5 cup of dark vinegar
1.5 cup of sweet dark vinegar
1/4 cup of light soy sauce
1 tsp of black sesame oil
8 cups of water
1 piece of Rock Sugar in tablet (片冰糖)
1 piece of palm sugar
2 Assam keping (Garcinia atroviridis)(Optional)
6 dried chilli (optional)
2 big pieces of old ginger (around 2-300 gms)
1 head of garlic

黑醋 1.5 杯
添丁甜醋 1.5杯
酱油 1/4杯
黑麻油 1 tsp
片冰糖 1 片
椰糖 1 片
Assam 片 两片 (Optional)
辣椒干 6只 (optional)

1. Asked the butcher to help cutting trotter into big pieces. Soak it in cold water for about half an hour, remove any seen hair, change the water once or twice in between. 

2. Peel the ginger skin and blanch pig trotter in boiling water for about 2 minutes, remove, drain and wash the trotter pieces thoroughly.

3. Add water, dark vinegar and sweet dark vinegar into a deep pot. Smash the old ginger with a butcher knife. Add the whole head of garlic (just remove the outer thin layer of the whole head, leave the skin of clove intact.) into the pot to cook.

4. Bring the mixture to boil, and let it simmer at low heat.

5. At the same time, in a cooking pan/wok, add 1 tsp of sesame oil and the ginger pieces,fry it until the ginger releases fragrant. Add blanched pig trotter and fry for 5 more minutes until the trotter's skin browned.

6. Add the seared trotter pieces and ginger into the simmering vinegar in the pot. Bring to boil, and turn the heat to medium low and cook for 1 more hour.

7. Add rock sugar, palm sugar and soy sauce, cover and cook for another 30-45 minutes.

P/s: If you like to have this dish with egg, you could add hard boiled eggs at the same time when you add sugar and soy sauce and continue cooking.

1. 猪手先泡凉水把血水泡出。姜块去皮。猪手入鍋汆烫后把杂质洗掉备用。

2. 把黑醋,甜醋和清水倒入一口瓦煲里。把老姜稍微拍扁备用,和辣椒蒜头一起加入瓦煲里煮。

3. 在炒锅里热一茶匙的麻油,把洗干净的猪手块和老姜倒入翻炒至猪皮有点金黄色。

4. 一个小时后,加入片冰糖,椰糖和酱油,加盖小火再炖半个小时,喜欢软一点的可以炖45分钟。这个猪手如果炖好后放隔夜味道更浓郁,更好吃喔!



  1. The chilli and assam version is more like Southern Msia. I was quit surprised when I ate this version in KL. Never seen this up north.

  2. Wendy。。really?? Maybe I should check out the northern Malaysia version next time!! Thanks for informing me...


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