Lao Guang's Secret Pork Knuckle and Ginger

A small bowl of pork trotter with ginger warms the body and dispels wind, especially during autumn and winter—after all, putting on weight in autumn helps protect against the cold in winter! This delicious pork trotter with ginger is quite delicate to prepare. If preparing for someone confinement, start soaking the ginger two weeks in advance, bringing it to a boil daily and then turning it off. Soak for at least a week to fully unleash the ginger's aroma. My week-long pot of pork trotter with ginger is simply enticing: the trotter is a translucent brown, tender yet slightly chewy, and the flavor grows with every bite. The egg has a deep brown outer shell, but when cut open, the yolk is a firm orange-yellow, and even the core is imbued with the flavor of ginger vinegar. The ginger is crumb-free and not as spicy as those sold outside; it's refreshing and refreshing. The broth is just right—not sour, bitter, sweet, or thick—and even more flavorful than a carefully prepared broth. While Guangdong street vendors sell pig's trotters with plenty of ginger, a small piece of ginger, an egg, and a pig's trotter costs at least 20 yuan, and the flavor isn't quite there. It's nothing like home-cooked pork trotters, which are both affordable and flavorful, with every bite filled with heartfelt warmth. Speaking of which, in the month after my "divine beast" was born, we used a total of 150 pig's trotters! I just wanted to nourish my family, but the aroma filled the hallway. As if they had "smell radar," the neighbors would come to my house every day to "freeload" and take their meals away, treating me like a "makeshift pig's trotter delivery station." Everyone said my pig's trotters were so delicious they almost wanted to take the pot home with them!

Ingredients

Steps

Boil the eggs for 8-10 minutes. Once cooked, soak them in cold water, peel them, and set aside. If you are not in a hurry to eat them, you can cook them two days later.
Buy the kind of ginger that has no residue and is not too spicy. Peel it, slice it, and wash it.
Heat the pan until hot, add the ginger slices and fry until dry.
Use a clay pot; the acidic vinegar is perfect for this. Add the fried ginger and a spoonful of salt, along with the peeled eggs, 100 grams of brown sugar, and 800 grams of ginger vinegar. Bring to a boil and immediately turn off the heat. Bring to a boil every two days, turning off the heat once it begins to boil.
By the third day, the ginger is so flavorful that the egg is even colored inside. That's what you call truly flavorful. Store-bought ginger vinegar has only a discolored shell and no flavor. Some ginger vinegar for postpartum confinement soaks for half a month.
Boil the pig's feet skin clean, wash and cut into large pieces, put pepper, green onion, cooking wine and ginger into a pot under cold water, blanch for 5 minutes, wash and drain.
After the ginger and eggs have been cooked three times and soaked for five days, add the drained pork trotter. If the pot is small, remove the ginger and eggs and cook the pork trotter directly. Remember to add a pinch of salt. Heat the pork trotter every other day, bringing it to a boil and then turning off the heat. When serving, heat the ginger, eggs, and pork trotter separately. Otherwise, the pork trotter will be overcooked and chewy, and the eggs will become hard if overcooked.
Bring to a boil every two days, turn off the heat when it boils. By the third time, the pig's feet are very flavorful, tender and chewy.
Answers to Questions About Cooking Pork Knuckle with Ginger 1. Why Add Salt: Salt enhances the overall flavor, blending the flavors of the ginger, egg, and pork knuckle. It also adds a touch of seasoning and flavor. Without salt, the flavor will be bland and unappetizing. Remember to add an appropriate amount of salt each time you add new ingredients. 2. Why Drain: Whether it's the ginger slices or the pork knuckle, draining them prevents excess moisture from affecting the concentration and flavor of the ginger vinegar. Draining the ginger slices helps to dry out any moisture, making the ginger flavor more intense. Draining the pork knuckle prevents the moisture from blanching from diluting the ginger vinegar, preserving the flavor. 3. Why Use a Clay Pot: Because ginger vinegar is acidic, a clay pot is corrosion-resistant and won't react chemically with the acidic vinegar, preserving the flavor. Using a metal pot can corrode easily, affecting the flavor. Notes: Don't overcook the eggs, as this will cause them to become tough and affect the texture. Don't overcook the pork knuckle for extended periods of time, as this will cause it to become too soft and chewy. The ginger vinegar should be heated regularly, boiling it once every two days, so that the flavor can slowly penetrate and achieve the best flavor.