Braised Pork Trotters in Black Vinegar 猪脚醋

Main Ingredients:
1.7–2 kg pork trotters, chopped into pieces, blanced

Supporting Ingredients:
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

Cooking Steps:
1. Select “Cooker” mode, set temperature and time at 180°C; 1 hour 20 minutes. Pour 20g of sesame oil into the inner pot and start heating for 1 minute. Add smashed ginger and sauté for approx. 3 minutes until fragrant.

2. Add pork trotters and stir-fry for approx. 7 minutes, until the surface of the trotters is slightly golden.

3. Add rock sugar, black rice vinegar, Tim Teng sweet vinegar, and water. Adjust the temperature to 240°C, bring to a boil, and skim off the scum.

5. Adjust 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.

Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.

主要材料：
1.7-2公斤猪脚；切块；汆烫

辅助材料：
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. 选择“Cooker” 模式，设定温度和时间为180°C; 1小时20分钟。将20克麻油倒入内锅中，开始加热1分钟。加入拍碎的老姜煸炒约3分钟。

2. 加入切块的猪脚爆香约7分钟，至猪脚表面微金黄。

3. 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. 再次调整温度至130度炖煮50分钟或至猪脚软烂。

6. 将猪脚醋装盘，趁热享用。