Simplified & Delicious Pork Trotter in Black Vinegar (简易＆美味猪脚醋)

Post & Recipe in English and Chinese (中英食谱)

“A traditional pork dish for the Khek ”

“客家人的传统猪肉佳肴”

Even using just the normal black vinegar, my trick to cook this delicious pork trotter dish is only one simple ingredient needed, palm sugar. That’s it!

Yes, it’s Okay if you do not have the conventional sweet vinegar that meant to use in this Chinese black vinegar pork trotter dish. My recipe uses the usual black vinegar, plus Gula Malacca (Gula Melaka) to create the uniquely delicious taste. It’s deceptively simple!

即使使用的只是普通黑醋，这款简单而传统的美味猪脚醋也只需加入一种简单的配料，椰糖。

是的，即便家里没有甜黑醋或没法立刻买到，你还是能够烹调出一样或是更好吃的猪脚醋的。没问题，我的食谱就使用普通黑醋吧了。我的诀窍仅是加多些椰糖，便能煮出这独特的美味。

Serves 4-5

Ingredients 

2kg pork trotter, cut 

500g black vinegar 

200g fresh ginger (Bentong ginger), peeled and thickly sliced 

130g palm sugar (Gula Melaka) 

100g light soy sauce 

20g black beans, soaked in cool water overnight 

Water, to cover all ingredients in pot

Optional: Hard boiled eggs

供4-5份量

材料：

2公斤猪蹄，切块

500克黑醋

200g 文东姜，去皮，切厚片

130克椰糖

100克酱清

20克黑豆，浸泡过夜

水，份量足以覆盖锅中所有材料

选择性加入：熟蛋

Method: 

(1) Soak black bean in tap water overnight, drain and store in freezer for at least 2 hours. 

(2) Other than water, place all ingredients, including frozen black bean, in pot and bring to a boil over medium-high heat. Add water enough to cover all ingredients in pot. Bring to a boil again. Reduce heat, if opted for eggs, may add in now. Continue simmer with lid on, for 45 minutes. 

(3) Heat off. Let the heat stand for 3 hours, without removing the lid at all. When ready to serve, heat up the pot again before serving with steamed rice. 

做法：

（1）将黑豆用凉水浸泡在过夜，沥干后并在冷藏至少2小时。

（2）除水外，将所有配料（包括冰冻黑豆）放入锅中，用中高火煮沸。加水足以覆盖锅中的所有原料。再次煮沸。改为慢火，如选择加蛋，这时就能加入熟蛋了。盖锅，继续煮45分钟。

（3）熄火。让余温把肉醋继续煲3小时，千万别开盖子。上桌前，把肉醋再次加热，再配上蒸米饭享用。

Never though it’s that easy to cook this deceptively complicated traditional dish, right? :D A serving of my black vinegar pork trotter counts about 600kcal. 1 braised egg counts about 90kcal.

没想到是那么容易就能学会这道看似复杂的传统佳肴吧？ :D 猪脚黑醋一份约600大卡。这里卤过的蛋一颗约90大卡。

Credit to: Dear papa, thanks for cooking this for me, and sharing your secret recipe to my fans.

鸣谢：亲爱的爸爸，谢谢您美味的猪脚醋。还让我和读者分享私人食谱。

Tips: To add hard boiled eggs, place the eggs only at the stage of simmering. 

*If the sweet black vinegar is insisted, just reduce the amount of palm sugar will do. Don’t eliminate the palm sugar entirely, it helps to elevate the unique taste.

*Insist on using Bentong ginger. It’s the essence of the taste. Available in most wet markets.

*Wanting thick broth, just reduce the addition of water.

*To soak and freeze the black bean will shorten its cooking time by half. Black beans are packed with nutritions.

温馨小贴士：如果要加入熟鸡蛋，在慢火煮的阶段加入。

*如果坚持使用甜黑醋，只需减少椰糖的份量即可。加入少许椰糖是为了题味。

*坚持使用文东姜。这是这道菜的精髓所在。普通菜市场（湿巴刹）都买得到的。

*喜欢较浓稠的汤汁，就减少加水量。

*浸泡➕冰冻黑豆是为了让烹调时间减半。黑豆营养价值极高。