Helpful hint: The chinese believe that black vinegar purifies the blood and cleanses the arteries white old ginger drives out the wind. As a precaution against the vinegar being too acidic and therefore weakening the stomach, the glutinous ligaments and collagen of the pig's trotters are in the dish to serve as a lubricant.
Ingredients
1 pig's trotter (cut into serving pieces)
300g brown sugar
200g old ginger (skinned & smashed lightly)
500ml black vinegar
Method
Blanch trotter pieces into boiling water. Remove and drain well.
Heat 2 tablespoons of sesame oil. Fry ginger till golden brown and aromatic.
Dish out and transfer ginger into a claypot. Add vinegar and brown sugar. Bring it to a boil and leave it to simmer for half an hour until the ginger becomes soft.
Add the trotters and simmer until soft and tender (approximately 2 hours)
