AA, Irin,
I modified the recipe a little bit. (less sugar). Will post here..
Zhu Jiao Chu
1 pig trotter (whole trotter), cut into chunks
500gm of old ginger - can put up to 1kg if you like very spicy but min is 500gm.
6-10 boiled eggs - qty optional
350ml of sweet black vinegar - must be Dog Brand. Can buy from Fairprice $5.20 per bot, use half a bot.
350ml water - ratio is 1:1 with vinegar
3-4 tbsp of sesame oil
300gm brown sugar
100gm rock sugar - bing tang
Method:
Pre-cooking:
1. Boil the pork for 5-10mins first, drain
2. For ginger, de-skin (or leave skin on if u like), then smash
3. Boil the eggs and peel shell
Cooking:
1. Heat sesame oil, fry ginger until fragrant - use a ceramic, clay or glass pot (like pyrex) or black wok. If you use a wok, at this point, transfer to ceramic/clay/glass pot.
2. Add vinegar, water and brown sugar. Add eggs. Bring to boil then simmer for 15-20mins. If you don't like hard eggs, don't put eggs now.
3. Add trotter/meat, add rock sugar. Bring to boil. Simmer for 45mins to 1 hour. If you didn't add eggs in step 2, you can add now.
Notes:
1. You can also add boiled eggs with the shell on, to simmer with the pork. This will leach more calcium into the soup.
2. Do NOT use steel pot to cook this. Must be ceramic, clay or glass.