Annie bought some pig trotters (the two front feet, if you must know) to make Chinese-style pickled pig’s feet. After parboiling to remove the smell, she cut them up into large chunks.
There was still some hair left on the pork skin so she burned it off with a candle, then scraped it off with a knife.
She peeled a kilogram’s worth of ginger but left them whole. In a large stock pot, fry the ginger in some sesame oil until you start to smell the ginger fragrance.
Add 600 ml of Pat Chun brand dark rice vinegar and 600 ml of water to the pot. Bring to a boil and simmer the ginger for 1 hour.
Add the pigs feet to the pot and simmer for four hours. Skim off the fat.
Boil and peel some eggs. Add them to the pot in the last half hour. Serve over rice!
The Chinese make this for mothers who are in their “confinement period” after giving birth. I like it for the sweet, vinegary flavor and the wonderful fatty pork.