I am not a big fan for  vinegared pig’s trotters ( Tu Kar Chor ) .  I remembered during my two confinements, I only get the confinement lady to cook once only. Cooking one whole pig’s trotters is too much for me. Also to be frank, both my confinement lady doesn’t cook nice vinegared pig’s trotters. I still prefer my Dad’s vinegared pig’s trotters. Even my 4th Kor love his cooking.  Last 2 weeks I was at the bak shop and  I saw one pig’s trotters. The taukeh asked me want or not. Don’t know why I bought that pig’s trotters. Hahaha… this is what you called impulse purchase.

Reached home I searched for the recipe Dad shared with me and cook it last Saturday. My GOD, the  Tu Kar Chor lasted for few days and everyday I have been eating that. But  I still prefer my Dad’s version. I wonder what is wrong with mine.????

Ingredients :
1 pig’s trotter, about 1 kg, cut into small pieces
1 kg Bentong ginger, cleaned, skinned and cut into thin slices
1 whole garlic, washed
1 bottle black vinegar
Some sesame oil
1 litre water
1 - 2 pcs gula melaka

Method :
1. Clean pig’s trotters. Blanched in hot boiling water. Drained and set aside.
2. Heat sesame oil in wok. Fry ginger slices till golden brown and fragrant.
3. Transfer the ginger into a claypot. ( I used the slow cooker pot ). Add in vinegar, water, whole garlic, and gula melaka. Bring it to boil for about an hour or till the ginger is soft.
4. Add in the pig’s trotters and continue to simmer for another 1 -2 hours or till the trotters are soft and tender. Dish and serve.

Note :
1. I remembered my confinement lady add in some black beans and hard boiled eggs into the Tu Kar Chor.
2. You can actually keep the pot of vinegared stocks for weeks at room temperature. If you feel like eating, you can just add the pig’s trotters in and simmer till soft and tender.This is what my confinement lady did during my confinement.