I had been meaning to share this recipe for a long time but each time, I can’t get a decent photo.Â The above is an old-old photo which I cooked during my confinement.Â I used beef tendons and also gluten balls in place of pig’s trotter.
1 pig’s trotter (remember to ask for pig’s trotter and not leg because leg is very fat) –weighs around 600-800 grams
1 bottle of sweetened vinegar (it is sweetened vinegar and not black vinegar)
5-6 tablespoon of sesame oil
1 large handful of black fungus (the thick, big ones) soaked
3 tablespoon of brown sugar
6-8 dried chillies
salt to taste
1 large piece of ginger, break into smaller pieces, skinned and bruised (pic below is how big the ginger should be)
- Clean pig’s trotter really clean, removing hairs and any funny discolouration, quick boil in hot water
- Heat a thick pot with sesame oil and fry ginger pieces and dried chillies
- Add in pig’s trotter, black fungus and vinegar
- Note that no water is needed unless you can’t cover the pig’s trotter with the vinegar.Â Add just enough because you do not want to dilute the soup too much.
- Boil over low fire for several hours until the meat is tender
If you like, boil several eggs, peel and add into the soup when it is cooked.
I had done this with beef tendons which give me very tasty results and so does gluten balls.Â (some whitish, rubbery balls bought fresh from vegetarian supplies store)
This is one of the staple of Chinese post-natal mom’s food.Â My mom told me that it is supposed to make post-natal mom lactate more and true enough, I did experience an increase in milk production.Â Anyway, this is a very delicious dish and keeps well.Â The addition of chillies and black fungus make it less oily.Â If you are afraid of the oil, just leave the dish in a fridge and remove the white, hard lard.