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| Have to apologize for this rather poor picture. Taken with iPhone4. |
Ingredients
1 pork trotter (ask butcher to clean & chop into chunks)
500g twee bak (pork shoulder) cut into chunks
2 large piece hand-sized old ginger - skinned & bruised)
1 large piece young ginger - skinned & sliced
Sesame oil
1 bottle of Chinese black rice vinegar
(provision shop recommended "Chan Kong Thye" / bulldog brand)
1/2 bottle of water
2 slices Chinese "brown candy" 冰片糖 (Bing Pian Tang) or 1/2 Cup brown sugar
Salt to taste
6 hard-boiled eggs
Method
In a pan, heat a few tablespoons of sesame oil. Fry the gingers till fragrant.
Add the vinegar & water and simmer for a few hours.
Check pork & remove dirt/bristles. Scald in boiling water to clean.
To the vinegar mixture, add pork, hard-boiled eggs, sugar & salt to taste.
Bring to the boil, then simmer for 1 hour. Keep dish overnight to meld flavors.
The next day, remove the oil on surface & heat up.
Serve with hot steamed rice.
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