Ginger and Black Vinegar Pig's Trotters

Ingredients

• 1 kg pig trotters, chopped into pieces
• 500 g old ginger, peeled and bruised
• 600 ml sweet black rice vinegar
• 200 ml black rice vinegar
• 6 pieces hard-boiled eggs, peeled
• 100 g palm sugar or brown sugar
• 2 tbsp sesame oil
• 2 cups water

Steps

1. Blanch the pig trotters in a pot of boiling water for 10 minutes to remove impurities, then drain and rinse under cold water.
2. Heat sesame oil in a wok and stir-fry the ginger pieces over medium heat until they are fragrant and slightly browned.
3. In a large clay pot or heavy-bottomed pot, combine both types of black vinegar and the palm sugar. Bring to a boil.
4. Add the fried ginger and the blanched pig trotters to the pot. Add water if the liquid doesn't fully cover the ingredients.
5. Lower the heat to a simmer, cover, and cook for about 1.5 to 2 hours until the trotters are tender and the sauce has thickened.
6. Gently stir in the hard-boiled eggs during the last 30 minutes of cooking so they soak up the vinegar flavor.
7. For the best flavor, let the dish rest for at least 4 hours or overnight before reheating and serving.