Mom's Black Vinegar & Ginger Pork Trotters by PegS

Ingredients:

• 1-2 lbs pig's feet. Have the butcher halve and cut into 2 inch pieces
• 2 bottles of Chinese sweet black vinegar
• Large hunk of ginger, or however much you want (1/2 lb - 1 lb)
• (Optional) apple cider vinegar
• (Optional) Chinese brown sugar

Note: the vinegar and ginger can be made ahead, as can the blanching of the pig's feet. My mom just throws the pig's feet in the freezer until she's ready.

• Blanch the pig's feet in boiling water for a few minutes (2-5). Remove from water and rinse in cold water. Set aside.
• Peel the ginger, then cut into 1-2 inch chunks. "Smash" the chunks just so they release a bit of juice.
• Saute or toast the ginger lightly for a few minutes until they're fragrant.
• Put the vinegar and ginger in a large pot and bring to boil. Turn down heat and simmer for an hour.
• Taste the broth. If it's too sour add some of the brown sugar. If it's too sweet add some of the apple cider vinegar.
• Throw in a dash or two of salt.
• Add the pig's feet to the mixture, and simmer for about an hour or until tender. Serve.

My mom actually says she throws the pig's feet in the evening before, turns off the stove, and just leaves it. Then in the morning she brings it back to a boil and simmers it again for 1/2 hour.