Chinese Pork Trotter in Black Vinegar (Instant Pot)

This recipe for Chinese Pork Trotter in Black Vinegar features tender pork knuckles braised in a sweet black vinegar with hardboiled eggs, using a pressure cooker.

Course Main Course

Cuisine Asian, Cantonese, Chinese

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 355kcal

Author Michelle

Ingredients

2 lbs pork trotters/knuckles preferable fore legs
150 g organic ginger peeled, halved and smashed
600 ml (1 bottle) Pat Chun Chinese sweetened black vinegar
6 hard boiled eggs

Instructions

Wash and clean pork trotters.
Place pork trotters into a large pot of cold water.
Bring to a boil over high heat for 5 minutes. You'll start to see brown scum float to the top of the pot.
Drain the pork trotters and rinse well, removing the scum.
Place smashed ginger in the bottom of the Instant Pot (pressure cooker).
Add in blanched pig trotters and pour in Chinese sweetened black vinegar to cover the trotters.
Replace the lid, set the vent to SEAL and set to MEAT or MANUAL on HIGH PRESSURE for 90 minutes.
Let the pressure manually release and add in the hardboiled eggs, making sure they are submerged in the vinegar.
To skim off excess fat, remove the trotters, eggs, ginger and pour black vinegar into a separate container. Place the vinegar into the fridge overnight.
The next day, use a spoon to skim the fat off the vinegar and discard.
Serve the pork trotters with hardboiled egg and a little black vinegar.

Nutrition