This traditional recipe has profound effects on low milk supply. Many of my clients are grossed out about the “pig trotter’s” but once they get over it, and make this soup, they are blown away by how it increases their milk supply.
Pig Trotters/ Pig feet can be easily found at local butchers or at the TNT market in the freezer section.
1 pig’s trotter (2kg)
1500ml sweetened black vinegar
3 tbsp sesame oil
3 tbsp rock sugar
salt (as desired)
1 cup black beans
600gm old ginger
1) Rinse the pig’s trotter and cut into convenient pieces. Peel and cut the old ginger into pieces, flatten lightly and set aside. Blanch with hot water to remove the “raw meat” taste and smell.
2) Heat the sesame oil in a pre-heated wok and saute the old ginger pieces and black beans till fragrant. Remove and transfer a large claypot.
3) Pour in the vinegar and water, cover and bring to a boil. Reduce to low heat and cook for about 20 minutes. Remove from heat. Let the mixture soak overnight.
4) Blanch the pig’s trotter pieces in hot water. Remove and drain. Stir-fry in a pre-heated wok for a while. Add rock sugar to it and continue to stir until sugar is fully dissolved and aromatic.
5) Lastly, bring the soup back to a boil. Add the pre-fried pig’s trotterpieces into the claypot, cover and simmer over medium heat for 35 minutes or so.
6) Remove from heat, leaving the pig’s trotter pieces in the vinegar soup. Let it soak until the all the pig’s trotter pieces are tender and the flavor has been absorbed and aromatic.
This Pig’s Trotter With Vinegar is best served with a bowl of hot rice, or on its own. I cant stop drinking the sweet vinegared soup though. Half the time, the vinegared soup and black beans are all gone before the pig’s trotter, lol. Do give this Pig’s Trotter With Vinegar Recipe a try.