Trotters with Ginger - Serves 4
What You'll Need:
- 4 pig's trotters
- 250g (8oz) green ringer
- 1 1/2 cups sugar
- 1 1/2 cups brown vinegar
- 2 thin Chinese turnips |
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1. Ask the butcher to cut the trotters
into 5cm ( 2 in.) pieces. Place trotters into large bowl,
cover with cold water, allow to stand for 15 minutes. Drain,
cover with fresh water, allow to stand for 15 minutes. Drain
place trotters in large saucepan or small boiler. Cover well
with cold water. Place over heat, bring to boil. Cover and
boil for one minute, drain. Cover again with cold water,
bring for one minute, drain. |
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2. With small sharp knife, scrape skin
from ginger, cut ginger into chunky pieces, approximately
1cm (1/2 in.) Peel Chinese turnips, cut into 2 5cm (1 in)
lengths. |
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3. Return trotters to pan, add vinegar
and sugar. Add prepared ginger, stir until combined. Place
pan over heat, bring to boil, reduce heat, cover and simmer
two hours. Stir occasionally. |
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| 4. Add prepared turnips to pan,
cover, simmer for a further 60 minutes. During last 15
minutes of cooking time, remove lid, increase heat slightly.
Ginger sauce should be reduced enough to coat pig's trotters
in a thick glaze. Be careful, as the reduced liquid can burn
on the bottom of pan. Stir occasionally during the last 15
minutes of cooking time. |
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Barbecued Port Spare Ribs |
Index-pork |
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