Ingredients
Method
1.Ask the butcher to cut the trotters into 5cm (2in) pieces. Place trotters into large bowl, cover with cold water, allow to stand for 15 minutes. Drain, cover with fresh water, allow to stand for 15 minutes. Drain. Place trotters in large saucepan or small boiler. Cover well with cold water. Place over heat, bring to boil. Cover and boil for one minute, drain. Cover again with cold water, bring to boil. Cover, boil for one minute, drain.
2.With small sharp knife scrape skin from ginger, cut ginger into chunky pieces, approximately 1cm (½ in). Peel Chinese turnips, cut into 2.5cm (1in) lengths.
3.Return trotters to pan, add vinegar and sugar. Add prepared ginger, stir until combined. Place pan over heat, bring to boil, reduce heat, cover and simmer two hours. Stir occasionally.
4.Move prepared turnips to pan, cover, simmer for a further 60 minutes. During last 15 minutes of cooking time, remove lid, increase heat slightly. Ginger sauce should be reduced enough to coat pig’s trotters in a thick glaze. Be careful, as the reduced liquid can burn on the bottom of pan. Stir occasionally during the last 15 minutes of cooking time.
