Sunday, August 1, 2010

Cantonese pig trotters braised with black vinegar and ginger

Browsing through the photo gallery of the recent Singapore Food Festival's Heritage Feast, which offered 5 different Chinese dialect buffets and 115 dishes to those lucky Singaporeans at home, I couldn't help but salivate at the flavourful Hokkien Kong Bak Pau (braised pork belly served in bun) to Cantonese pig trotters braised with black vinegar and ginger. At the same time thinking aloud to my wife, who was browsing at the photos with me, "wouldn't it be nice if I could only duplicate some of our heritage dishes at home". Before I could finish my thought, my wife seized the opportunity and said " you"ll be the chef and I'll be the food taster", as if cooking the weekend family meals have already been delegated to me from now on . One hundred and fifteen dishes menu is a tall order and making these popular dishes into a reality at our dinner table is definitely a real challenge for next 115 weekends.

Cantonese pig trotters braised with black vinegar and ginger:


2 pig’s trotters cut into serving pieces (get your butcher to do it).
500ml black vinegar
500ml water
500g ginger, cleaned and smashed lightly
300g rock sugar ( if unavailable use brown sugar)
2 tbsp sesame oil
1 tbsp dark soy sauce
Salt to taste


Blanch trotter pieces in boiling water for 3 minutes. Remove and drain to dry. Heat wok and add rock sugar and stir around until it is caramelised. Add blanched trotters to wok and coat well with caramel and cook for 3 minutes. Turn the heat off and set trotters aside. In a heavy sauce pan, heat sesame oil and fry ginger till golden brown and aromatic. Add the black vinegar, water and bring to a boil. Add the trotters and simmer till it is soft and tender.


  1. this one is confinement food rite.. i think my mrs throw away....

  2. Hi By,
    Yes, it is a classic Cantonese post-natal food. It is believed to help nursing mother to produce more milk to feed her newborn. We have modified slightly from the traditional post-natal recipe and halved the amount of ginger for our recipe here.

  3. Hi, Uncle Phil,

    That is I and my husband most favourite dish !! SO Yummy !!


  4. HI, Uncle Phil,

    I eat before Hakka style one, with coconut sugar, dry chili... taste so so nice too..


  5. Hi Yen,
    Do you have the Hakka recipe? Please share it with us.

  6. Hi Uncle Phil

    Which brand of black vinegar did you use... I understand some brand is more acidic than others.