Put it to the test

With the power of pressure, this melt-in-your-mouth recipe courtesy of The Meatmen, can be served up in no time at all.

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Black Vinegar Pig’s Trotters

Prep 15 mins Cook 30 mins Serves 4


2 pig’s trotters

200 g old ginger, peeled

200 g young ginger, peeled

½ cup sesame oil

1 - 1.5 litres of boiling water

250 ml sweet vinegar

250 ml Zhejiang vinegar

80 g rock sugar

120 g dark brown sugar

6 hard-boiled eggs Salt to taste

Fresh coriander for garnish

1. Cut 2 pig’s trotters into smaller pieces.

2. Poach trotters in boiling water for 1 min.

3. Drain and set aside.

4. Slice old ginger.

5. Slice young ginger.

6. Heat ½ cup sesame oil in wok.

7. Add old ginger and young ginger slices.

8. Stir fry until fragrant.

9. Transfer ginger to pressure cooker leaving some sesame oil in wok.

10. Stir fry and slightly brown trotters with the sesame oil.

11. Add trotters to pressure cooker.

12. Add 1 to 1.5 litres of boiling water depending on size of cooker, 250 ml sweet vinegar, 250 ml Zhejiang vinegar, 80 g rock sugar, 120 g dark brown sugar, 6 hard-boiled eggs and salt to taste.

13. Cook in pressure cooker for 30 mins.

14. Turn heat off and let it rest for at least an hour.

15. Serve and garnish with fresh coriander.