Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pigs trotters
- 12 large eggs
- 500 g ginger root
- Enough sweet black vinegar to cover your other ingredients
Directions
Hard boil the eggs, refresh and set aside to cool
Wash, peel and thickly slice the ginger, bruise with the flat of a knife.
Fry the ginger at high heat with oil and salt for about 5 minutes. Set aside.
Remove the hair from trotters (singe with an open flame and then scrape away with a knife, if you have a chef's blowtorch use that; otherwise carefully use a gas hob).
Bring a pan of hot water to the boil and blanche the trotters. Remove the trotters from the water once the skin has tightened and the exterior of the trotters has changed colour, refresh wth cold water until cooled, and put aside to drain.
Once mostly dry (help them along with a clean cloth) section the trotters first across the joints and then lengthwise.
Rub the trotters well with salt and heat up a frying pan or wok . Brown the trotters in their own fat.
Place the ginger and trotters into the earthernware pot, then add the sweet vinegar. Bring to a boil and lower the heat and simmer for about 20 minutes.
Peel the eggs and add them into the pot. Continue simmering for 10 more minutes.
Remove from heat and set aside for a day. Occasionally warm gently over low heat, then bring to a simmer and allow to cool again. The tradition is to heat and allow to cool three times over the course of a day. The stew will set into a jelly.