This is a Singapore brand vinegar. Buy the pink label, not yellow label.
This is my favourite CNY Dish which my mother in law would make every year in a clay pot. According to Mr Teo, try to cook two days in advance for the flavour to mellow.
I recently learnt this at the community centre. Its not the ideal taste I am seeking for, as it was too sweet.
Ingredients:
Old ginger 900g
Sesame oil 60g
Black vingegar (pink label) 1000g + 200g (China brand Zhejiang vinegar 浙江醋)
Water 1500g
Pig trotter 1 pc – buy front leg
Lean pork 500g
Brown sugar 400g (or less) – made in Thailand or China. Do not use made in Singapore. Because he’s aiming for fermented sugar molasses taste.
Method:
1. Peel and cut old ginger in pieces, flatten lightly and keep them aside.
2. Heat sesame oil in wok and saute ginger till fragrant.
3. Put in pot, add vinegar, brown sugar and water. Bring to boil. Simmer for 30 mins. Remove from heat and leave overnight.
4. Blanch pig trotter and lean pork in boiling water to remove scum. Drain and add into vinegar.
5. Simmer at medium low heat for 40mins till trotter is tender.
6. If you like to add eggs. Hard boil egg and de-shell and add in vinegar to boil for 10-15 mins.
7. Serve.
The best step by step guide is from this blogger with photos. Better than CC recipe as she even shows pictures of parts of pig.
http://annieliciousfood.blogspot.sg/2012/10/mdm-chais-pig-trotter-in-vinegar-with.html?m=1