坊间盛传的猪脚醋做法是用黑醋不加水熬煮。可小编觉得即便是加入糖调和醋的酸度，那醋酸味还是酸得另人难以下咽啊。而我们家的做法是黑醋加水煮的，再用椰糖调合酸度，汤汁很下饭，连小朋友也爱吃。熬煮45分钟，骨肉软绵不分离。熄火后别急开盖，让锅内的余温继续焖个一小时，猪脚醋的味道会更好。
分量： 5-6人份
需时： 1小时半
材料：
猪手* – 1只 （2000克），剁块
水煮蛋 – 4粒
老姜 – 1颗（300克），刮皮拍扁
唐山黑醋 – 1支 （750毫升）
麻油 – 1汤匙
椰糖 – 1.5粒/ 30克 （跟自己甜度喜好）
酱油 – 3汤匙
盐 – 2茶匙
水 – 750毫升
准备功夫：
1. 刮干净和清洗猪脚，再川烫，冲洗，沥干待用。
煮法：
1. 烧热锅，下姜煸香
2. 加入麻油，猪手炒至肉变金黄色
3. 倒入黑醋，椰糖，炒匀待滚
4. 盛起，转移深锅内
5. 倒入水 （盖过猪脚），酱油，加盖， 大火煮沸后，转中火焖煮30分钟，期间要搅拌避免焦低
6. 起盖，加入水煮蛋，下盐调味，加盖，中火继续焖煮15分钟
7. 熄火，上桌
* 小提示：猪手部位会比猪脚多肉，所以建议用猪手煮这道菜。
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Black Vinegar Pork Trotters 猪脚醋
Course: MainCuisine: Chinese5
servings1
hour30
minutesIf you make this dish lighter in taste, less ginger, more soup plus boiled eggs, your kids might love it!
Ingredients
2000g pork trotter * (cut it)
4 boiled egg
300g old ginger root (peel off skin, flatten it)
1 bottle of black vinegar (750ml)
1 tbsp sesame oil
30g palm sugar (to your own sweetness preference)
3 tbsp soy sauce
2 tsp salt
750ml water
Instructions
- Preparations
- Wash pork trotter, blanch and rinse it
- Steps
- Heat the wok, add in ginger and saute
- Add in sesame oil, pork trotter and fry until it turns golden brown
- Add in black vinegar, palm sugar, fry evenly until it boils
- Extract from wok and transfer to a pot
- Add in water (enough to submerge the pork trotters), soy sauce and cover with a lid, boil it with high heat, switch to medium hit and simmer for 30 minutes, stir in between to avoid charred
- Lift the lid, add in boiled egg, season with salt, cover with lid again, simmer with medium heat for 15 minutes
- Turn off the gas, it’s done!
Recipe Video
Notes
- On trotter, recommend to use front feet (猪手) than rear feet (猪脚) as it is meatier
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