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Pig’s Feet with Ginger and Sweet Black Vinegar


Pig’s Feet with Ginger and Sweet Black Vinegar
3 pounds pig’s feet, split and cut into two-inch lengths
1 pound ginger, peeled and cut into 1-inch chunks
1 twenty-one-ounce bottle Chinese sweetened black vinegar
1 tablespoon dark soy sauce
2 teaspoons salt or to taste
6 to 8 eggs, hard-boiled, in their shells
1. Rinse the pig’s feet and put them in a large, heavy pot. Cover the feet with cold water and bring to a boil. Quickly drain and rinse well and then with a paring knife and a pair of tweezers, remove any hair or discoloration.
2. Cover the pig’s feet with water and bring to a boil again. Reduce heat to a simmer, cover, and cook for forty-five minutes.
3. Remove the cover, and add the ginger, vinegar, soy sauce, and salt. Bring to a boil again and reduce the heat to a simmer and cook for two hours, stirring occasionally.
4. Add the eggs during the last half hour of cooking. There should be about two cups of thick syrupy sauce.
5. Allow the pig’s feet to cool for about an hour in the pot, then cover and refrigerate overnight, allowing the flavors to meld and mellow.
6. Before serving, skim off and discard hardened fat and reheat them. Spoon them into individual bowls and serve with a little vinegar and ginger sauce.

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