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[Non-halal / Pork] Pork Trotter or Vinegar Pork

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Adjust Servings:
2 kg Pork trotters any parts or substitute with chicken
2 tbsp Sesame oil
500 g Old ginger cut into chunks and lightly smashed
350 g Brown sugar slabs
750 ml Black vinegar the best is seasones black vinegar
2.5 litres Sweet vinegar or white vinegar or 3 kg
50 g Dry chilli

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[Non-halal / Pork] Pork Trotter or Vinegar Pork

    • 135 minutes
    • Serves 4
    • Medium




    This is a very well documented menu, which many Chinese knew it. It was created like 2000 years ago (minimum) and very famous in Guangzhou, Shanghai, Hong Kong, Malaysia, Singapore, Thailand and many more.

    Lately, when Michelin visited Singapore – this menu was documented and also featured in Michelin list. Check this

    For now – its the golden time for me to document this in Makanan.club. Hopefully someone will find it useful, and i have tagged it with a non-halal tagging.

    This dish of tender, gelatinous pork trotters stewed in sweet tangy vinegar is a popular Cantonese dish. The collagen-rich meat coupled with the warming ginger and vinegar is thought to be very nourishing and is traditionally eaten by women after birth during their confinement period.

    There are a few things to consider when preparing this dish: Firstly, a mix of sour black vinegar and sweet black vinegar are used; next, either young or old ginger can be used, though old ginger is preferred when cooking this dish for post-natal consumption. The secret ingredient in Crystal Jade Kitchen‘s recipe are brown sugar slabs. The brown sugar adds a rich caramel taste to the braising sauce.

    Another trick is to chop up the trotters into smaller chunks so it is easier to eat afterwards, and also absorbs the braising liquid better. You can add other ingredients such as hard-boiled eggs towards the end of the braising time.

    Well, if you may, you MUST try this dish.

    Get daily interesting recipe @ makanan.club. Trying my very best to update it daily!



    Blanch the pork trotters in a pot of boiling water for 2-3 mins. The purpose is to remove remnants of chipped bones or oil or smell removal.


    Saute the old ginger and dried chilli in sesame oil over medium heat for about 4-5 mins until fragrant and add the brown sugar.


    Pour the two types of vinegar into a large pot and add the pork trotters. Bring to a boil and simmer on medium-low heat for about 1-2 hours, till the trotters are tender.

    John [Admin/Founder]

    Founder of makan-makan.club, makanan.club

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