Black Vinegar Pork Trotters using wok and pressure cooker

Black Vinegar Pork Trotter( Chu Keok Chou) Using pressure cooker
Adapted from Annielicious food blogspot with some amendments

Ingredient
1 kg pork trotter cut into small chunks( get the butcher to do it)
280g Old Ginger or  Bentong Ginger
280g Young Ginger ( chi keong)
400ml  Hei Mei Chu ( black vinegar)
400ml  Sweetened Vinegar
140g Normal Brown Sugar
10 tbsp Sesame Oil
600ml Water
1½ tbsp Salt
2 tbsp Shao Xing Wine or Hua Tiao Wine is the same
5pcs Red Dates unseed
Hard Boiled Eggs (Optional)

Preparation
1. Slice and bruise both old and young ginger. Set aside
2. Blanch pig trotter, and then, rinse with pipe wate. Set aside.
3. Red dates, seeds removed. Soak red dates with Shao Xing Wine in a bowl, clingwrap it. Set aside. Let it infused for at least 3 hours or even more if you have the time.


Blanch the pig trotter in hot boiling water in a wok for about 10 minutes to remove the cloudy residue.
Drain and leave aside


Heat wok and fry both the gingers without oil for 10 min. Keep frying. Then add in the 10 tbsp sesame oil. And keep frying both ginger together till fragrant.
Add in blanched pig trotter, fry till fragrant.
Add in brown sugar, stir well.
Add in 600 ml water into the wok  Bring to boil. Then add in both vinegar and boil for 5 min
Add salt, vinegar, brown sugar, red dates togther with the wine. Adjust taste accordingly. If you want to add hard boiled eggs in, add them in at this time.
Once the taste is right, then transfer the whole mixture and the pork trotter into the pressure cooker and select beef/mutton which use 30 min to cook cos we want a melt in mouth pork trotter.
After 30mins, off the power and let it be for 20 minutes then use a wet cloth to cover the vent hole and release the seal to vent . Then open the cover and recheck the taste. If need to add in any seasoning then add now.
On the pressure cooker again and this time select steam/stew for 20 minutes to allow the flavour to infused into the pig trotter thoroughly. Reheat it before serving.

** note : Please  eat after at least minimum half day or best overnight otherwise you will not get the umphhh.

Wih pressure cooker you will get a melt in mouth trotter.

Happy cooking !!
Kelly's Kitchen