Wineshark Cooking Class - Sweet Vinegar with Ginger and Pig Trotters 豬腳薑醋

Ingredients (for 4):

• Sweet vinegar - 1200 g
• Ginger - 600 g
• Pig leg - 600 g
• Egg - 10

Procedures:

1. Peel the ginger.

2. Cut the ginger into sections about 5 cm long, and then cut in halves vertically. Smash the ginger pieces.

3. Marinate the ginger with 1 tbsp of salt for 30 minutes. Then wash away the salt.

4. Steam the ginger for 30 minutes. Drip dry.

5. Put the ginger and sweet vinegar in a pot and bring to boiling. Turn to low heat and cook for 2 hours. Turn off the heat and let the ginger soak in the vinegar overnight.

6. Blanch the pig legs in boiling water. Then wash under cold water.

7. Put the pig legs in a pot of cold water, then cover with lid and bring to boiling. Turn to lower heat and continue to cook for 45 minutes. Then turn off the heat and let it simmer for another 45 minutes.

8. Soak the pig legs in cold water until completely cooled down. Drip dry.

9. Put the pig legs in the vinegar, cover with lid and bring to boiling. Turn to lower heat and cook for 45 minutes. Then turn off the heat and let it soak overnight.

10. Put the eggs in a pot and cover with water. Heat the water to boiling, and then continue to cook for another 4 minutes. 

11. Remove the eggs and put in cold water, then break the shell and put the eggs in the vinegar to soak overnight.

12. Remove the pig legs and eggs.

13. Bring the sweet vinegar to boiling. Reheat the pig legs and ginger, with some sauce, and put the eggs in the boiling vinegar to reheat.

14. Serve in a large bowl.