Black Vinegar Pig Trotter with Ginger is one of the confinement foods for most Chinese women after childbirth, usually to be given after 12th day of delivery. Apparently, black vinegar is to “cleanse” the uterus and the calcium, collagen and oil on the pig trotter to replenish and repair couple of the internal organs, bones and joints. In addition, the ginger warms the uterus and promotes better joint movements.
For readers who aren’t sure what is a confinement, a confinement period refers to the first three months after childbirth. Childbirth causes a lot of distress to a woman’s body including excessive bleeding, sweating, backaches, excruciating abdominal pain which results to exhausting the body and weaken the bones and muscles. To enable the body to resume back to pre-pregnancy condition especially the reproduction system, the body needs adequate rest and consume enough nutritious food during the confinement period. There are many ‘dos’ and ‘don’ts’ during this period and I won’t elaborate here. Similarly, there are couple of food that should be avoided in the post-natal diet during the confinement period, e.g. cold and raw food, caffeine and alcohol etc. especially when one is breastfeeding, we should be cautious over the food we consume.
So, going back to this dish, it is indeed a confinement food but we could have it on our table without going through childbirth. And, of course, this is suitable for kids and men. Notwithstanding, we need to adjust the ingredients, otherwise it will be too heaty for people who aren’t consuming it during confinement. The recipe is for normal consumption. The amount of ginger needs to be increased to 500g (per this recipe) and type of ginger need to be old ginger rather than young ginger, for removal of “wind” in the uterus during confinement.
For the black vinegar, I have tried two brands. One is sweeter than the other. So depends on your taste preference.
Alternatively, if you do not like pig trotter, you can always replace it with chicken drumstick! Instead of simmering for an hour, it should be simmer for 10 minutes then off heat and let it soak in the vinegar mixture for an hour or more. In this way, the drumstick will retain its juice within.
Without further ado, let’s go straight into the cooking!
1. Boil eggs and peel.
2. Blanch the pig trotters in boiling water. There is no need to blanch for the chicken drumstick.
3. Stir fry the young ginger in sesame oil till fragrant.
4. Add vinegar, sugar, salt and water and bring to boil. After boiling, simmer for an hour under low-medium heat. Add more sugar if you prefer sweeter soup.
5. Turn the heat to high, add the pig trotter and hard boiled eggs, and cook for 15 minutes. If the pig trotter is in bigger chunks, cook longer. If you are using chicken drumstick, just need to cook for 10 minutes.
6. Leave it aside and let the pig trotter/chicken drumstick and eggs soak in the vinegar mixture for an hour. Then serve.
Note: If you intend to keep the vinegar mixture till next day’s consumption, you should remove the cooked & soaked pig trotter, keep it in an air-tight container and put it in the fridge. The vinegar mixture can be left at room’s temperature. The cooked pig trotter can be warm in the vinegar mixture. For the hardboiled eggs and if you are using chicken drumstick, it is recommended to cook the day of consumption and cook in the vinegar mixture under low heat for 10 minutes and soak for an hour.
If you have enjoyed reading this article, do like my Facebook page to get more upcoming fun and informative articles. You can also follow me on Twitter, Pinterest , Google+ and StumbleUpon for more updates. Thank you for visiting Kiddo Hut!