Braised Pork Trotters in Black Vinegar 猪脚醋

Ingredients:

• 1.7–2 kg pork trotters, chopped into pieces, blanced
• 20 g sesame oil
• 200 g old ginger, unpeeled, washed and smashed
• 60 g rock sugar or palm sugar
• 450 ml black glutinous rice vinegar
• 225 ml Tim Teng sweet vinegar
• 500 ml water

Steps:

1. In the Cooven FoodEngine pot, add sesame oil, using “Cooker” mode at 180°C to heat the oil.
2. Add the smashed ginger and sauté at 180°C for about 3 minutes until fragrant.
3. Add the pork trotters and stir-fry together with the ginger for about 7 minutes, until the surface of the trotters is slightly golden.
4. Add rock sugar, black rice vinegar, Tim Teng sweet vinegar, and water. Increase the temperature to 240°C, bring to a boil, and skim off the scum.
5. Reduce the temperature to 130°C and simmer for 50 minutes, or until the pork trotters are tender.
6. Transfer to a serving dish and enjoy while hot.

材料：

• 1.7-2公斤 猪脚；切块；汆烫
• 20克 麻油
• 200克 老姜；带皮洗净，拍碎
• 60克 冰糖或椰糖 
• 450毫升 黑米醋 
• 225毫升 添丁甜醋 
• 500毫升 清水

做法：

1. 在Cooven FoodEngine 锅中，加入麻油，使用 “Cooker” 模式，以180度热油。
2. 加入拍碎的老姜，继续以180度煸炒约3分钟。
3. 加入切块的猪脚，与爆香的姜一起翻炒约7分钟，至猪脚表面微金黄。
4. 加入冰糖、黑米醋、添丁甜醋和水，调整温度至240度，煮沸后撇去浮沫。
5. 再次调整温度，以130度炖煮50分钟或至猪脚软烂。
6. 将猪脚醋装盘，趁热享用。