Pig Trotter in Vinegar with Ginger 猪脚醋 is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. In Malaysia, Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells (红鸡蛋) and some chicken cooked in homemade rice wine (姜酒鸡), all these packed and given to relatives and friends, proudly announcing the arrival of a new baby. Singaporean's usually add hard boiled eggs in this dish and let it stew together. It's optional. You could add it in if you want.
Before anything else, let me share with you where I usually shop for my ingredients. This is my favorite dried sundries store that I usually visit whenever I wanted to buy chinese ingredients and condiments. It is located at the basement of Chinatown Wet Market. But of course, wet markets at other area do have such dried sundries store too. You just get those ingredients at your own convenience.
Oke, this is video How To Cook Pig Trotter in Vinegar with Ginger 猪脚醋 , enjoy it.
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