Ingredients;
Pork’s trotter x  2
Old ginger 200 gm
Young ginger 250 gm
Sesame oil 1 tbsp

Cheong Chan black vinegar 259ml
Sweet Vinegar 250ml
Light soy sauce 1 tbsp
Water 1.5 L

Palm sugar 80gm
Rock sugar 80gm
Hard boil eggs x 6 pcs
Garnish with fresh coriander

Methods;
1. Cut pork trotter into smaller pieces, and boil them for 1 min, transfer to cold water, drain and set aside.

2. Peel gingers and cut them into slices.

3.Heat up sesame oil in a wok over a medium heat, add in ginger slices and stir fry them until fragrant.

4. Add in pork trotters and stiry fry for 2-3 min (light brown) or coated with sesame oil.

5. Add in water and vinegar and soy sauce, sugar and hard boil eggs. Let all the liquid bring to a boil or until the pork trotter is tender, then turn of the heat and let it rest for 2 hours to allow the liquid to infuse into the meat.

6. Reheat before serving, garnish with coriander.

Note : If you prefer a more tender ginger, use young ginger.