Family Style Pig Trotters in Black Vinegar

I was taught how to cook this family style pig trotters in black vinegar years ago and had cooked it quite a number of times, has shared the recipe with some friends too.  But, I'm wondering, why all this while I didn't post the recipe.  Thought, it would be good to prepare it again and share with Little Thumbs Up Event hosted by Chef and Sommelier with the Theme - Ginger.

I had a story to tell on how I got to learn about this dish.  

I happened to pass by my neigbhour's house while he was cooking this dish.  The aroma and fragrance were so nice and can't help but to ask him what is it.  Without explanation, he scooped some into a bowl and asked me to try.  I told him I would have it for dinner with my hubby.
This was the first time my hubby and I really enjoyed Too Kar Chor.  We were immediately addicted to it and wouldn't mind if there is a second portion to savour.  The sourish sweet flavour, aroma of ginger and black vinegar was just perfect.  Without hesitation, I approached my neigbhour for the recipe.  He  was happy to teach me how to prepare it and even giving me the useful tips of cooking it.  He even told me which type and brand of black vinegar to use for this dish.  If you cannot find the exact type maybe just check the contents of any other black vinegar which is similar to the one I am using here.

The meat cooks faster after frying.  The young ginger and black fungus are nice and absorbs the sweet sourish taste of the black vinegar.   The gravy can be spread over rice or just simply drink it, a spoonful at a time, it is awesome.  I prefer this version as the gravy is a little concentrated yet still drinkable.

This bottle of black vinegar  [hei mi cu] contains:- black glutinous rice, lime skin, ginger, salt and vinegar.  If you are using this particular brand from Swee On Woh Sauce Factory [situated at Jalan C Y Choy, Penang], it is not necessary to add sugar as it is already sweetened.  No other seasoning is needed.  It's available in a small bottle of 300 ml, too.
Post Updated on 29 April 2015 - Checked with this soy sauce factory in Penang.  The black vinegar is available here in Kuala Lumpur [see address below].

Ingredients

1 pig trotters - cut to bite size pieces

50 gm black fungus [mok yee] - soak and break into big pieces

150 gm young ginger - wash and sliced

100-200 gm old ginger - wash and slightly smashed

1 bottle [600 ml ] of black vinegar

1/3 bottle of water [about 200 ml]

1. Blanched pig trotter in boiling water for several minutes or until the scums surfaced.  Remove and rinse to clean the meat pieces.  Drain and set aside.
   
   
2. Pour black vinegar and water into a cooking pot.  Add in old ginger.  Bring to a boil, then simmer until soup is aromatic.
3. Heat up wok without oil to saute young ginger for several minutes.  Dish out and add into black vinegar soup.
   
   
   
   
4. Using the same wok, fry blanched meat [without oil] for several minutes.  Dish out and add to the pot.
5. Add in black fungus.  Cover and bring to boil all the ingredients.
   
   
   
   
6. Lower heat, cover pot and simmer for 10-15 minutes or until pig trotters are cooked and just tender but not too soft. 
   
7. Leave meat to sit in the soup for sometime before serving.
   

Note:

I used Penang Air Itam old ginger for this dish.  The ginger flavour is stronger and more aromatic.

I used the post which shortens the cooking time.

I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

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