vinegar pig trotters

vinegar pig trotters

In many ways I’m glad I’m Chinese and grew up with parents who taught us that most animal parts can be eaten. Yes, they also told us some animals shouldn’t really be eaten (like dogs and cats). That being said, in our family we often fought over who would get to eat the fish head, chicken livers and feet and devour the last pig trotter. I developed an appetite for the weird and wild from young.

The hubs isn’t so fond of all the weird animal parts as I am but has admitted that since we got married, he has been more partial to try them. We expose E’s taste buds to as many weird things as possible. To date, she loves sucking on bones and hasn’t said no to these pig trotters yet. That being said, she has only had the meat, not the skin or the tendons as those are a little challenging for her to process at the moment.

These trotters are a favorite of mine. This particular dish is more known as a confinement food for women who just gave birth as it contains a lot of ginger. But you can enjoy it anytime, all the time. The sweet, savory sauce of this dish goes very well with rice. And as the hubs always says – forget about the trotters, it’s all about the sauce and ginger.

I first thought this dish was challenging to make, but after watching a few YouTube videos (especially from The Meatmen SG) and talking to my mother about the various methods of cooking this dish, I decided to try making it myself.

Conclusion – it isn’t hard at all and if you have a thermal cooker, it makes it even easier as you don’t have the watch the pot on the stove!

Vinegar Pig Trotters

(taken and adapted from The Meatmen SG)


  • 1 pig trotter, cut into smaller chunks
  • 400g ginger, sliced (you can use a combination of old and young ginger for best results)
  • 3 tablespoons + 2 tablespoons sesame oil
  • 250ml sweet black vinegar
  • 250ml black vinegar
  • 80g rock sugar
  • 120g dark brown sugar
  • 6 hardboiled eggs, peeled (optional)
  • 1 tablespoon salt, or more to taste
  • Coriander, for garnishing
  • Water


  1. Fry the sliced ginger in a dry wok for about 5-7 minutes.
  2. Add in 3 tablespoons of sesame oil and fry again for about 5 minutes.
  3. Add in the 2 types of vinegar, rock sugar and dark brown sugar. Bring to boil and simmer for 15 minutes.
  4. Turn off heat and transfer mixture to clay pot or a glass bowl. Let it sit for at least one day. If you would like eggs, add in the peeled hardboiled eggs.
  5. When you are ready to cook the dish, scald the pig trotter pieces in boiling water for about 1 minute. Set aside.
  6. Heat a wok with 2 tablespoons of sesame oil and lightly brown the pig trotters.
  7. Place pig trotters in pot (or clay pot), add in vinegar mixture and top up with boiling water – just enough to cover the pig trotters. Be careful not to add too much water.
  8. Bring to boil then simmer for at least an hour or till pig trotters are tender. If you are using thermal cooking pot, bring to boil and boil for 10 minutes then transfer to thermal pot and let sit for at least an hour.
  9. Season to taste with salt before serving.
  10. Serve with white rice.

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