Pig's trotters in ginger vinegar stew (Cantonese style)

Time: 1 hourMarinating: at least 1 day (resting in the fridge)4-6 servingsapprox. 390 kcal / serving (estimated)approx. 23 g protein / serving

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Method

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Hard-boil the eggs, cool them, and set aside.
Wash and peel the ginger, cut it into thick slices, and lightly crush with the flat of a knife.
Fry the ginger slices in oil with a pinch of salt for about 5 minutes, then set aside.
Singe the pig's trotters to remove the hair, then scrape off the burnt layer with a knife.
Blanch the trotters briefly in boiling water until the skin tightens and changes colour, then cool in cold water and drain.
Once dry, cut the trotters at the joints and then lengthwise.
Rub the trotters well with salt, and brown them in their own fat in a hot pan or wok.
Place the ginger and trotters into a clay pot, add the vinegar, bring to a boil, then simmer on low heat for about 20 minutes.
Add the peeled eggs, and simmer for another 10 minutes.
Set aside for a day: reheat it a few times during the day and let it cool again each time — this way the stew sets into a jelly.

Source: Wikibooks Cookbook – Pig's Trotters and Ginger Vinegar Stew (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.