Vinegar Pork Trotter

Blanch the pork trotter in room temperature water, with scallions and a few pieces of ginger. On the heat only when ingredients are in the pot. Boil over medium high heat till scums appear. Drain out the water, wash the pork trotter clean and set aside.

In a pot of boiling water, blanch the pork legs 2nd time to further remove scums and doing this step will give the meat a more bouncy texture at the end of cooking. Drain and run over tap water, drip dry

In a wok, drizzle a little sesame oil, toss in all the ginger and stir fry until fragrant. Add in pork trotter and continue to stir fry until slightly brown and fragrant. Transfer meat into a deep pot.

Pour in sweet vinegar and black rice vinegar inside the deep pot

Boil over medium heat. Once it starts to boil, turn down the heat to low heat and let it braise for 1 hour

Depending on each and individual preference, slowly add in the palm sugar and adjust the sweetness according to your taste

Add in 6 boiled eggs and cook

Serve hot