Pig's Trotters and Ginger Vinegar Stew

Ingredients

• 4 pigs trotters
• 12 large eggs
• 500 g ginger root

Steps

1. Hard boil the eggs.
2. Refresh.
3. Set aside to cool.
4. Wash, peel, and thickly slice the ginger.
5. Bruise with the flat of a knife.
6. Fry the ginger at high heat with oil and salt for about 5 minutes.
7. Set aside.
8. Remove the hair from the trotters.
9. Singe with an open flame.
10. Then scrape away with a knife.
11. If you have a chef's blowtorch, use that.
12. Otherwise, carefully use a gas hob.
13. Bring a pan of hot water to a boil.
14. Blanche the trotters.
15. Remove the trotters from the water once the skin has tightened and the exterior has changed colour.
16. Refresh with cold water until cooled.
17. Put aside to drain.
18. Once mostly dry (help them along with a clean cloth), section the trotters first across the joints.
19. Then section lengthwise.
20. Rub the trotters well with salt.
21. Heat up a frying pan or wok.
22. Brown the trotters in their own fat.
23. Place the ginger and trotters into the earthenware pot.
24. Then add the sweet vinegar.
25. Bring to a boil.
26. Lower the heat and simmer for about 20 minutes.
27. Peel the eggs.
28. Add them into the pot.
29. Continue simmering for 10 more minutes.
30. Remove from heat.
31. Set aside for a day.
32. Occasionally warm gently over low heat.
33. Then bring to a simmer and allow to cool again.
34. Traditionally, heat and allow to cool three times over the course of a day.
35. Note that the stew will set into a jelly.