Chinese Black Vinegar Pig Feet
3 pig feet (cut into sections)
1 bottle black vinegar (20.3 oz.) If can't find in local stores, refer to substitute recipe below
1/2 cup Sweet Dark Soy Sauce (if get) or Soy Sauce w/ 2 Tbsp. sugar
1 1/2 cup brown sugar
3 large fingers of ginger root ( peeled and cut into thick chunks)
4 star anise
2 tbsp. vegetable oil
1. Cut pig feet into sections.
2. In a large stock pot, boil enough water to cover all pig feet sections.
3. Place pig feet into boiling water and cook for 15-20 minutes, to remove blood and foam.
4. Set boiled pig feet aside.
5. In another large pot, heat oil and sauté ginger for 5 minutes. Add entire bottle of vinegar.
6. Transfer pig feet from water to the vinegar pot.
7. Add sugar, star anise, stir to dissolve sugar and mix in other ingredients.
8. Adjust heat to simmer. Taste and add more sugar or white vinegar to desired taste. More water can be added to allow liquid to cover simmering pig feet.
9. If desired eggs can be poached in the simmering vinegar liquid. ( Its what Chinese people do)
10. Serve with steamed rice and garnish with green onions or Chinese parsley.
Black vinegar substitute
1 cup Balsamic Vinegar
1 cup Rice Vinegar
1/4 cup Lee Kum Kee All Purpose Marinade ( if no more, no worry)
3 cup water
Combine all ingredients and use in place of Black Vinegar for recipe.