Mom's Secret Sweetened Vinegar Pig's Trotters/ Tu Kar Chor/ Chu Kiok Is The Pickle Vegetables

These traditional braised pig's trotters are moist, tender and succulent. It is called Tu Kar Chor in Hokkien and Chu Kiok in Hakka.

They are braised in a slightly sweetened vinegar, ginger and pickled vegetable for hours until the skin and meat fall from the bone.

A few necessary steps must be taken in order to eliminate the stinkiness of the meat. The finished dish is as delicious as any pork stew. It’s very tender, flavorful, and doesn’t taste greasy at all.

Hong Kong Mixed Ginger will gives a taste of sweetness to the dish and you can purchased this bottled pickle from the supermarket.

Ingredients 

1kg pig trotter

2 tbsp light soya sauce

1 tbsp black soya sauce

3 inch Ginger, skinned & smashed

8 cloves garlic

1 cup Hong Kong Mix Ginger

1 tsp rock sugar

1 tbsp black soya sauce

1/2 cup black sweetened vinegar

Enough water to cover, ratio 1:1

Cut trotter into small sections. Remove all the tiny bones carefully. Rinse them thoroughly, and place them in a pot filled with enough water to completely submerge them. Bring the water to a boil, letting it boil for a couple of minutes. 

Turn off the heat, drain and rinse the pork trotters clean. Add the light and dark soya sauce, salt and pepper. Marinate for one hour if you have the time (mom's recommendation)

Stir-fried the pig's trotters pieces in oil until it's slightly cook and brown all over. Set aside

In a large pot, fry the ginger and garlic until it's golden brown and fragrant. Add the fried pig's trotters, sweetened vinegar, rock sugar, black soya sauce and Hongkong Mix Ginger

Fill up enough water to cover the top of the meat. Let it boil until the meat becomes tender and the sauce is reduce. Served with a hot rice.