Indulge in this Cantonese comfort classic—tender pig trotters braised in an aromatic master stock with black vinegar, ginger, and spices until fall-off-the-bone perfection. Served with hard-boiled eggs for prosperity!
Ingredients
Main:
- 2 pig trotters (front feet), cut into chunks (~3 lbs)
- 6 slices ginger
- 4 cloves garlic, smashed
- 3 star anise
- 1 cinnamon stick
- 2 dried tangerine peels (or 1 tsp orange zest)
Braising Liquid:
- 1 cup sweet black vinegar (or ½ cup balsamic + ½ cup rice vinegar)
- ½ cup soy sauce
- ¼ cup rock sugar (or brown sugar)
- 3 cups water
- 2 tbsp Shaoxing wine
Add-Ins:
- 4 hard-boiled eggs, peeled
- 1 cup shiitake mushrooms (optional)
Instructions
1️⃣ Blanch Trotters:
- Boil trotter chunks for 5 mins. Rinse under cold water to remove impurities.
2️⃣ Sear Aromatics:
- In a wok, dry-roast ginger, garlic, star anise, and cinnamon for 1 min until fragrant.
3️⃣ Braise:
- Add trotters, vinegar, soy sauce, sugar, water, and wine. Bring to a boil.
- Reduce heat to low, cover, and simmer 2 hours, stirring occasionally.
- Add eggs and mushrooms (if using). Simmer 30 more mins.
4️⃣ Serve:
- Skim excess fat. Garnish with cilantro.
