Postpartum Recipe | Black Vinegar Braised Pig Trotter
Ingredients
- 3 lbs Pork Hocks / Knuckles/ Trotters
- 1 lb whole ginger, peeled and then cut into slices
- 200 gr Palm Sugar/ Gula Jawa
- 1 bottle Sweet black vinegar, about 650-670 ml
- 4 Tbsp sesame oil
Instructions
1. Parboil the pork hocks: The next day, bring a big pot of water to boil and briefly cook the pork feet and pork hocks to get rid of the "meaty" smell, about 10 minutes. Discard the water and remove any visible hairs
2. Cooking on stove-top: Preheat a big pot over high heat. Add sesame oil and then ginger. Saute until fragrant, about 5 minutes. Add black vinegar and palm sugar (or use brown sugar). Bring to a boil and then gently simmer for about 10 minutes. Add pork hocks. Cook on low heat with a lid on for about 3 hours or until the pork hocks are really tender
2. or Cooking with instant pot: Press saute on instant pot. Add sesame oil and then ginger. Saute until fragrant, about 5 minutes. Turn off saute mode. Add black vinegar and palm sugar (or use brown sugar), and pork hocks
3. Add water, just until enough to cover the hocks. Close the lid and turn the steam release handle to seal. Press pressure cook and high pressure. Set the time to 40 minutes or 60 minutes (for really tender hocks). When the time is done, wait for 10 minutes and then turn steam release handle to venting and then carefully open the lid
Source: https://whattocooktoday.com/sweet-black-vinegar-ginger-pig-trotter.html
See Instagram post here.
