BLACK VINEGAR PORK TROTTER
A - Ingredient
1/2 pork trotter
2 tray ice cube
B - Ingredient
100 g Old ginger (smash up)
8 cloves garlic (smash up)
10-15 pcs soak deseeded dried chilies
20 g gula melaka
C- Ingredient
150 ml black vinegar ( + & -)
2 tbsp dark soy sauce
1000 ml water
2 tbsp cooking oil
Direction
In a wok of boiling water add in pork trotter to simmer to remove blood impurities and stench. Turn off the heat,rinse then drain. Set aside.
Prepare a saucepan with 2 trays of ice cubes with water.Transfer the pork into the saucepan rest until cool down.(estimate 30 minutes) Tip to QQ and chewy pork skin
Method
Heat up a wok add 2 tbsp of oil.
Fry old ginger, garlic and dried chilies fry until fragrant.
Add pork trotter, dark soy sauce and gula melaka and mixed well and fry until fragrant.
Add in black vinegar and water. Fried until aromatic. Transfer to a pressure cooker
Cook 20-25 minutes until trotter is tender.
It is tender and easily poke through the pork skin, when it is done. Taste gravy adjust according to own preference + or - Free feel to add more black vinegar for tartness.
Dish up and best taken after 6 hours or overnight