• SeowHui

Braised Trotter with Vinegar and Black Beans

Owh... missing this dish from confinement period? Come on, recreating it isn't that difficult.

Braised Trotter with Vinegar and Black Beans is a very common Chinese confinement recipe. Sometimes, the news of newborn spreads without words, but only the mere fragrance of this dish will indicate that a baby has just arrived to the household. There are numerous health benefits associated with this dish. Black vinegar purifies the body, balancing pH levels and enhances digestion where as ginger is considered the ultimate ingredient to warm the body. Sesame oil is rich in vitamin and minerals, and the trotters produce collagen which promotes good health.


  • 1 pig's trotter (back leg)

  • 100g black beans

  • 8 Eggs

  • 350g young ginger

  • 2 pieces old ginger

  • 1 big bottle black vinegar

  • 1 large bowl (1/2 - 3/4) of water

  • 140g palm sugar


  1. Scrape away ginger skin, smash the old ginger with the back of a knife and slice the young ginger. Chop palm sugar into small pieces.

  2. Chop pig's trotter into pieces. Remove hairs if any. Rinse with water and scald in boiling water. Rinse again until thoroughly cleaned and drain.

  3. Rinse black beans, stir-fry until dry and the skin cracks. Soak in the water overnight. Set aside.

  4. Rinse eggs, soak in cold water (water enough to cover the eggs), boil over medium-low heat until cooked. Leave to cool and remove shells. Set aside.


  1. Heat 3 tbsp of sesame oil in a wok, stir-fry ginger until fragrant. Add pig's trotter and stir-fry until fragrant. Transfer ginger and trotter to a clay pot.

  2. Put black beans, eggs, black vinegar, water, and palm sugar in the clay pot. Bring to a boil over medium heat. Turn to low heat and cook for 30 minutes before removing from heat. Set aside overnight.

  3. On the next day, bring the Braised trotter to boil again. Serve.








1大碗清水 (1/2 - 3/4)



  1. 把所有的姜刮去皮,老姜拍松,嫩姜切片。椰糖剁幼。

  2. 把猪脚斩件,拔除毛发,洗净,汆水去除污垢,再冲水,沥干水份,待用。

  3. 将黑豆洗净,煸干至豆皮裂开。再把黑豆浸泡过夜,备用。

  4. 把鸡蛋洗净, 然后加入冷水里(淹过鸡蛋),以中小火煮至熟。待冷后剥去壳,备用。


  1. 锅中烧热3汤匙麻油,爆香姜块,加入猪脚再爆香,取出姜块及猪脚,放入瓦煲内。

  2. 把黑豆、鸡蛋、黑醋、清水及椰糖倒入瓦煲内,中火煮沸,改文火煮30分钟,熄火。放过夜。

  3. 第二天把猪脚醋再煮滚,便可。

You can download this recipe here.


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