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Friday, July 19, 2013

Family Style Pig Trotters in Black Vinegar

I was taught how to cook this family style pig trotters in black vinegar years ago and had cooked it quite a number of times, has shared the recipe with some friends too.  But, I'm wondering, why all this while I didn't post the recipe.  Thought, it would be good to prepare it again and share with Little Thumbs Up Event hosted by Chef and Sommelier with the Theme - Ginger.


I had a story to tell on how I got to learn about this dish.  
I happened to pass by my neigbhour's house while he was cooking this dish.  The aroma and fragrance were so nice and can't help but to ask him what is it.  Without explanation, he scooped some into a bowl and asked me to try.  I told him I would have it for dinner with my hubby.
This was the first time my hubby and I really enjoyed Too Kar Chor.  We were immediately addicted to it and wouldn't mind if there is a second portion to savour.  The sourish sweet flavour, aroma of ginger and black vinegar was just perfect.  Without hesitation, I approached my neigbhour for the recipe.  He  was happy to teach me how to prepare it and even giving me the useful tips of cooking it.  He even told me which type and brand of black vinegar to use for this dish.  If you cannot find the exact type maybe just check the contents of any other black vinegar which is similar to the one I am using here.

The meat cooks faster after frying.  The young ginger and black fungus are nice and absorbs the sweet sourish taste of the black vinegar.   The gravy can be spread over rice or just simply drink it, a spoonful at a time, it is awesome.  I prefer this version as the gravy is a little concentrated yet still drinkable.
This bottle of black vinegar  [hei mi cu] contains:- black glutinous rice, lime skin, ginger, salt and vinegar.  If you are using this particular brand from Swee On Woh Sauce Factory [situated at Jalan C Y Choy, Penang], it is not necessary to add sugar as it is already sweetened.  No other seasoning is needed.  It's available in a small bottle of 300 ml, too.
Post Updated on 29 April 2015 - Checked with this soy sauce factory in Penang.  The black vinegar is available here in Kuala Lumpur [see address below].

Ingredients
1 pig trotters - cut to bite size pieces
50 gm black fungus [mok yee] - soak and break into big pieces
150 gm young ginger - wash and sliced
100-200 gm old ginger - wash and slightly smashed
1 bottle [600 ml ] of black vinegar
1/3 bottle of water [about 200 ml]

  1. Blanched pig trotter in boiling water for several minutes or until the scums surfaced.  Remove and rinse to clean the meat pieces.  Drain and set aside.
  2. Pour black vinegar and water into a cooking pot.  Add in old ginger.  Bring to a boil, then simmer until soup is aromatic.
  3. Heat up wok without oil to saute young ginger for several minutes.  Dish out and add into black vinegar soup.

  4. Using the same wok, fry blanched meat [without oil] for several minutes.  Dish out and add to the pot.
  5. Add in black fungus.  Cover and bring to boil all the ingredients.

  6. Lower heat, cover pot and simmer for 10-15 minutes or until pig trotters are cooked and just tender but not too soft. 
  7. Leave meat to sit in the soup for sometime before serving.
Note:
I used Penang Air Itam old ginger for this dish.  The ginger flavour is stronger and more aromatic.


I used the post which shortens the cooking time.

27 comments:

Phong Hong said...

Kimmy, I was thinking of this dish too but I don't have a good recipe. My auntie taught me but I forgot. So I was so happy that you have posted this dish because I really love "too khar chor". I can drink every drop of the gravy! Thanks for sharing this recipe!

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

Kimmy, this is my favourite and in fact have been looking for a good recipe of Too Kar Chor. Will give yours a try soon. Thanks for sharing and have a nice day :)

Kimmy said...

Hi Phong Hong, looks like we have another liking in common. I prefer this to braised pig trotters. With this black vinegar, it is really easy to prepare.

Kimmy said...

Hi Ivy, so far I think this is the simplest way that I know to cook Too Kar Chor. I just love the young ginger, black fungus and of course the QQ skin. I 'sorok' some in my freezer to savour later.

Amelia said...

Hi Kimmy, your pig trotters in black vinegar look so delicious. Love the gravy. This is one of most appetizing dish. I love to add hard boiled eggs and extra ginger.

Have a nice day.

kitchen flavours said...

This looks so delicious! I love eating this, never fail to order this when I eat at bak kut teh restaurants. I seldom cook this at home and I have never used black fungus for this dish before. Yum!

Jeannie Tay said...

This is a very tasty dish that I love very much too! But I don't take the skin lol!

Nasifriet said...

Beautiful dish. Love the trotter when the meat almost falls off the bones and melts in the mouth. Another thumbs up dish from you!

Lite Home Bake said...

Kimmy, i like this dish but have never tried cooking it. I really appreciate your sharing of recipes for these traditional dishes, thank you!

Kimmy said...

Hi Amelia, it is appetising and I just love the ginger slices and the gravy, sometimes the 'thick QQ skin'.

Kimmy said...

Hi Joyce, I cooked this and sometimes freezed up small portions. It tasted good after reheating to serve.

Kimmy said...

Hi Jeannie, try a little piece and you may like it.

Kimmy said...

Hi Nasifriet, the dish tasted even better when the meat is left in the gravy for a longer time.

Kimmy said...

Hi Lite Home Bake, I found out later that my neighbour once cooked this dish for sale at his food outlet. Should be good and liked by his customers.

Kalyan Panja said...

Just mouthwatering...looks delicious!

Kimmy said...

Hi Kalyan Panja, yes, my favourite way of eating pig trotters.

Zoe said...

Hi Kimmy,

Your family must be very lucky having you cooking all these delicious meals for them. This pig trotters in black vinegar sounds very homely to eat.

Zoe

Kimmy said...

Hi Zoe, should say this is a popular dish for Chinese festive ocassions. Many people thinks it is for confinement only but actually it is not, probably good during the cold season.

Chef and Sommelier said...

Hey Kimmy! We (My wife and I) had this almost everyday during her confinement period! Haha... Thanks for sharing!

Kimmy said...

Hi Alvin, is it really good for confinement? Are you afraid of seeing this dish again after the confinement period?

Jessica said...

hi Kimmy. Do you know where I can buy the Swee On Woh black vinegar besides going to the factory itself. Or do you know where I can find it in KL?

Kimmy said...

Hi Jessica, perhaps you can try to look for it at Chinese grocery stalls at the wet market. Sometimes the stalls will carry several brands of sweet black vinegar. I'll be in KL sometime in June, will check it with my KL auntie and let you know.

Kimmy said...

Hi Jessica, you can get the black vinegar at Taman Mastiara, KL [see address above]. Was told the price is higher in KL than Penang.

Jessica said...

Hi Kimmy. Thanks for the info but I where in Taman Mastiara? I do not see the address posted anywhere.

Kimmy said...

Hi Jessica, sorry forgot to mention, the address is in the photo in my post complete with telephone number. Do read back the recipe, it's there.

Jessica said...

Hi Kimmy! Thank you very much...now I can buy it in KL and bring it back to Kuching for my mum!

Kimmy said...

Hi Jessica, you're welcome. Your enquiry is a reminder that I have to cook this dish soon. I went to the factory the other day, bought 2 bottles, price increased a lot. But it doesn't matter cos' I like the thick sauce and taste. Don't cook the pig trotters too longer if you like the skin with QQ texture.

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