Vinegar Pork Trotters

This is a traditional dish served to  mothers who have just given birth to a baby. The vinegar and ginger help to expel wind.  Nowadays, we do not have to wait for someone to have a baby to savour this. My friends, men and women rave about this dish after eating at my place.
In the old days, the traditional way of cooking this dish is to boil the vinegar and ginger over and over again for a few months.  The pork trotter is only added on the day it is served.
Why not try the short cut way and still achieve the same results?

Ingredients

2 Pork forehand trotters with some lean meat attached. cut into bit size
Old and young ginger
one knob of garlic leave skin intact
1 bottle of Chan Kong Thye vinegar (Bulldog logo)
2 pieces of gula malacca (palm sugar)
hard boiled eggs
sesame oil


Method

Skin the ginger, cut into medium sized stubs.
Smash it lightly and put it in the sun to dry for a few hours
After ginger is fully dried,
Heat sesame oil in pot and fry ginger and garlic till fragrant
Add gula malacca and fry till dissolved
Pour in whole bottle of vinegar and another bottle of water
Let it boil for 2 hours on low fire
Turn off fire and let it steep in pot overnight
Boil water to blanch pork
Add pork trotters to vinegar and boil till soft. Add eggs
Adjust taste to your liking, depends if you like it sourish or sweet