Zhu jiao jiang

Name: Zhu jiao jiang
Prep time: 25 min
Cook time: 170 min
Total time: 195 min
Cuisine: Hong Kong
Ingredients: 1000 g pork trotters, cut into pieces by the butcher; 6 eggs; 500 g old ginger; 2 tbsp sesame oil; 1000 ml sweet black rice vinegar; 200 ml black rice vinegar; 30 g brown slab sugar or dark brown sugar

Pork trotters in ginger and vinegar

豬腳薑 (zhu jiao jiang): Hong Kong pork trotters, eggs and ginger in sweet black vinegar

Features:One pot Dairy free Make ahead

Cuisine:

Hong Kong

Zhu jiao jiang is the Cantonese confinement dish that Hong Kong families cook in a big clay pot after a baby arrives, offering a bowl to visiting friends to share the good news; many also make it in winter simply because it is delicious. Pork trotters, hard-boiled eggs and a great deal of old ginger stew slowly in sweet black rice vinegar until the trotters are sticky and tender and the eggs turn dark and tangy. The usual mistake is skipping the trotters' blanch: they must be boiled first and rinsed to clean them. Chef's tip: dry-fry the ginger in the pot before the oil goes in, so it loses some moisture and keeps its bite through the long stew; the pot tastes best after resting overnight.

Total time: 195 min
Difficulty: medium
Serves: 6

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Ingredients

Serves6

2 ¼ lb pork trotters, cut into pieces by the butcher
6 eggs
1 ⅛ lb old gingerpeeled, cut in 3 cm chunks and lightly smashed
2 tbsp sesame oil
4 ¼ cups sweet black rice vinegar
¾ cup black rice vinegar
1 oz brown slab sugar or dark brown sugar (optional)to taste

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Method

0/7 done

Step 1: Boil the 6 eggs in your pot for 10 minutes, cool in cold water, peel and set aside.
15 min
Step 2: Put the 2 ¼ lb pork trotters, cut into pieces by the butcher in the same pot, cover with cold water, bring to the boil and boil for 10 minutes. Drain, rinse the pieces and scrape off any hairs. Dry the pot.
15 min
Step 3: Put the 1 ⅛ lb old ginger in the dry pot over a medium heat and stir for 5 minutes until its surface dries. Add the 2 tbsp sesame oil and fry for 5 minutes more until fragrant.
10 min
Step 4: Pour in the 4 ¼ cups sweet black rice vinegar and ¾ cup black rice vinegar, bring to the boil and simmer for 30 minutes so the ginger infuses.
30 min
Step 5: Add the trotters, cover and simmer gently for 1½ hours, until the skin is soft and gelatinous and a chopstick slides through the meat; it will be well above 160°F.
90 min
Step 6: Add the eggs and simmer for 15 minutes. Taste and add 1 oz brown slab sugar or dark brown sugar only if you like it sweeter.
15 min
Step 7: Turn off the heat and leave covered, ideally overnight, for the eggs to darken. Reheat until bubbling hot before serving in small bowls.
5 min

Nutrition per serving

Calories: 520 kcal
Protein: 30 g
Carbs: 40 g
Fat: 26 g
Fibre: 1 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does zhu jiao jiang take?: About 195 minutes in total: 25 minutes to prepare and 170 minutes to cook.
How many people does it serve?: 6 as written. Change the servings above the ingredients and every amount scales to match.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of eggs?: 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
What can I use instead of sweet black rice vinegar?: Cider vinegar with a pinch of sugar, same amount.

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