May
20
2017

Confinement Food: Black Vinegar Pork Trotter

About 3 weeks ago, someone in our family gave birth ahead of time; catching us all of guard. 

As she has no other family members here in PJ except us, I cooked some confinement food for her.

It was my first time cooking confinement food and I somehow simply whacked as long as got ginger except the black bean soup lah. That one has no ginger in it. I also boiled red dates and longan drink for her.

A few days ago, I bought black vinegar because we needed to use that for the Kung Pao Chicken dish that Ayden cooked. You can check out that post here -> Sichuan Dish: Kung Pao Chicken

Since I have an entire bottle of black vinegar with me, I thought of trying to cook my favourite confinement dish of all time – Black Vinegar Pork Trotter.

This dish alone made me enjoy confinement twice. I don’t mind going into confinement again just because of this. My mom said I am easy to please when it comes to confinement food as I loved everything she cooked especially this cuka babi as we call it. 

I have been craving to eat this again so it is only apt that I learn to cook it myself. 

Black Vinegar Pork Trotter

First thing first. I don’t go to morning market so how to buy pork?

Buy from Sanbanto in SS2.

Got aircond somemore. 

Ingredients:
Pork Trotter
Palm Sugar
Old & Young Ginger
Black Vinegar
Water

Method: 

Quickly blanch pork trotters in boiling water. 

Remove and pat dry with kitchen towel. 

In a dry wok, fry ginger without oil. I used both old and young ginger. Old ginger is more pungent while young ginger is more aromatic. As I am not really cooking this dish for confinement purposes but rather for personal consumption, I did not use so much ginger. I used more young ginger and only a little old ginger. 

If you are cooking this for confinement, be more generous with the ginger. Bentong ginger will be best. 

Fry until the ginger is dry and fragrant but be careful not to burn it. Add in the pork trotters and continue to dry fry. 

Transfer the pork and ginger into a ceramic pot. Sprinkle palm sugar all over it, turn the fire on and stir until melted. 

Add three bowls of black vinegar. 

I added a couple of bowls of water so that the pork trotters can soak nicely. Let it boil until pork is tender.

The liquid with reduce significantly after all the slow boiling.

I think that bowl of water I added also dried up already leaving flavorful black vinegar that is deliciously sweet and sour. 

I let it sit overnight. The next day it is PERFECT! 

I am so happy I can cook my own Black Vinegar Pork Trotter dish now.

I still love my mom’s (Mom’s always the best) but this will do when I am away ♥

Here’s a video of big brother Ethan cooking this Black Vinegar Pork Trotter dish. 

9 Comments + Add Comment

  • //

    Ooooo…I super duper love black vinegar pork trotter. So nice to be in confinement, get to eat all the nice things. Hehehehehe!!!

    [Reply]

    Merryn Reply:

    You can’t go on confinement. You are forever pregnant! LoL!

    On a serious note, yes, this dish helps me go through confinement smoothly. I am so happy I can cook it myself now :)

    [Reply]

  • //

    Wah! You can cook black vinegar trotter. Well done. Look good. I have not try my hand on cooking it but I do enjoy a good black vinegar trotter.

    Good that you help to cook confinement lady for the new mummy.

    [Reply]

    Merryn Reply:

    I never know it is this easy to cook this dish. Now that I know, I am sure I’ll be cooking it often :)

    [Reply]

  • //

    Wuah! Pandainya… where to buy palm sugar? I lagi teruk than you. haha

    [Reply]

    Merryn Reply:

    I buy all those ingredients from supermarket. Hehe. I am not a wet market kind of person so have to make do with products on the shelves. Even the black vinegar I bought Lee Kum Kee’s.

    [Reply]

  • //

    Sometimes my mom will add in hard boiled egg inside, love that!

    [Reply]

  • //

    Sakura Pork Trotter for RM20.95 is quite a good price. The difficult part is cleaning the leftover hairs from the skin.

    [Reply]

  • //

    You are so kind to cook the confinement food for the new mother. She will definitely appreciate and remember your kindness for life.

    I also love to eat that Cuka Babi and am surprised that it is quite easy to cook with so little ingredients. I thought it had like 1001 ingredients that made them so tasty!

    [Reply]

Leave a comment

Join ME for updates & giveaways!

About Me

MeHome is where MY heart is.
I am a mother to two boys; Ethan and Ayden and a wife to Darling William. I'm a stay at home mum who blogs to break the monotony of life and to avoid feeling jaded. Would love to get to know all the Super Mommies and Daddies and Babies or Singles out there with the hope that we can learn more from each other. Most of all, I am a happy person, and I hope YOU are too.

Click here to learn more about me ^_^

SUBMERRYN ON TV3, MHI

SUBMERRYN ON MHI

Submerryn NTV7 Breakfast Show

Submerryn talks about coping with physical changes during pregnancy

Submerryn ON TV3, MHI

CNY Ang Pow lantern making demo and playing with snakes

Submerryn ON TV2 Hello On Two

Submerryn On TV3 KidsNews

Submerryn On Bernama Radio24

Submerryn In The Star Metro

Submerryn In The Star, In.Tech

Submerryn In The Star, Metro

Submerryn In Sin Chew

Ploenchit, Bangkok (Thailand)

Karon, Phuket (Thailand)

Surin, Phuket (Thailand)

Mai Khao, Phuket (Thailand)

Bali with Kids (Indonesia)

Universal Studio Singapore

River Cruise (Singapore)

S.E.A Aquarium (Singapore)

Tanglin (Singapore)

Port Dickson (Malaysia)

Port Dickson (Malaysia)

Penang (Malaysia)

Penang (Malaysia)

Penang (Malaysia)

Melaka (Malaysia)

Melaka (Malaysia)

Melaka (Malaysia)

Melaka (Malaysia)

Johor (Malaysia)

Johor (Malaysia)

Johor (Malaysia)

Perak (Malaysia)

Pahang (Malaysia)

Archives