Pig’s Trotters in Ginger and Sweetened Vinegar

You could adjust the amount of ginger and pork to your preference. It’s very flexible. Make sure the vinegar cover all the ingredients, so get a clay pot or casserole in the right size.The traditional way of making this confinement dish for women is to use old ginger, but you could replace with young ginger.


  • 730 gm pork trotter (pork hocks/pork knuckles)
  • 200 gm ginger, old or young
  • 2 bottles (600ml each) sweetened black vinegar (I used Pat Chun sweetened vinegar)
  • 6 eggs


  • Peel the ginger. Cut into smaller pieces if it’s too large. Lightly bruise the ginger with the broad side of a cleaver or chef’s knife. Cook over low heat on a wok or fry pan without any oil. (This cooking method is called “white wok” (白鑊) in Chinese, that means frying without any oil.) By doing so, help the ginger dries up the water inside as much as possible. Make sure not to burn the ginger though. When the ginger looks dry, add a bit of oil, fry the ginger until aromatic. Set aside.
  • Use a large clay pot or a casserole (Don’t use cast iron or metal ones though, not suitable for cooking vinegar.) Pour in the vinegar. Cook over medium heat and bring it to boil. Add the ginger. When it boils again, reduce heat to low and simmer for another 10 minutes. Remove from heat and let cool completely. Cover and store at a cool and shady place, the vinegar and ginger will keep longer. Or place in a fridge, let the ginger absorb the flavour. You need to cook the ginger vinegar and bring it to a boil once a week, then let cool. If the vinegar is not polluted, it could last for 4 to 5 weeks, long enough to sustain for consuming during confinement period.
  • Rinse and clean the pork trotters/hocks, remove any hairs if any. Blanch in boiling water for about 20 minutes to remove any impurities and blood. Drain well. Set aside.
  • Remove ginger vinegar from fridge. Place at room temperature for a while. Then cook and bring it to a boil. Add the pig’s trotters. When it boils, reduce heat and simmer for about 1 hour, or until the pork becomes tender.
  • While cooking the pork, prepare hard boiled eggs: Place eggs and water in a saucepan, the water should cover the eggs. Turn on the heat, cook the eggs on medium heat and bring to boil. Reduce heat and simmer for 6 minutes. Drain out the eggs with a slotted spoon and immediately transfer to a bowl of very cold water. Leave to cool completely. Shell the eggs.
  • Transfer the eggs to the ginger vinegar. When it boils again. Turn off the heat. Let the eggs soak in the vinegar until turned brown on surface. Done. Serve hot.
Source: Pig’s Trotters in Ginger and Sweetened Vinegar [Christine's Recipes]