Tuesday, 29 July 2008

Zhu Jiao Chu (Pig's Trotter in Vinegar)

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.

1 pig’s fore trotter (Chop into pieces)
150g old ginger
Dried chillies (optional)

200ml white vinegar
500ml black vinegar
180g palm sugar/ gula melaka

1. Clean pig’s trotter. Blanch in boiling water for 3 minutes. Remove trotter from the pot.

2. Wash old ginger. Smash with blade of cleaver. Put into a pot and fry lightly over low heat for a while without oil.

3. Put fried ginger, pig’s trotter and seasoning into a stainless steel pot or a clay pot. Boil on high heat, then turn to low heat. Simmer for 1 hour till meat is tender. Serve warm.

Tips: Blanching trotter in boiling water will remove any unpleasant odour and fatty scums that may surface.
Extra water is not needed to cook trotter for above recipe as Yuen Chun’s range of vinegar give this dish a balanced taste.

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