Popo’s Pig Trotter

my grandma is turning 80 soon and, for the first time, I watcher her look small in a hospital bed.

that’s the moment it hit me: I am running out of time to learn everything she knows. one way that we usually bond is through my love for her cooking, so whenever I get the chance, I ask her for tips and tricks on the dishes she’s made for me over the years.

this time, I asked her for a dish that I’d actually never tried before. I’d always heard about her famous pig trotter vinegar dish, but I had no memory of ever eating it. when I asked her why, she said simply “everyone snatch away a portion and you are just too slow! so I guess you didn’t get to try it.” word has it that the dish is so good, my family members still talk about it to this day.

often served as a confinement dish, pig trotter is known for its health benefits, one being that it’s good for your complexion, thanks to its high collagen content. I’ve never fancied high-collagen dishes like this because I assumed they’d be too fatty, but my grandma swears that no matter how many portions of pig trotter you eat, you won’t gain weight (haha). so one afternoon, she finally taught me how to make it—and my oh my, it was absolutely delicious. I can’t wait to share it with you.

one tip that she swears by: use Chan Kong Thye Black Sweet Rice Vinegar, the one with the pink label one it (it has a dog on it, that’s how she describes it). this vinegar yields the best results. it has the best balance of sweet and sour, and adds a depth of flavour to the pig trotter stew that I can’t quite describe. it is also great at cutting through the fattiness of the meat beautifully, making the dish moreish.

give this recipe a try and let me know what you think!

More tips from popo:

ask for the front legs rather than the back legs. they are meatier and more collagen-filled
use black sugar rather than brown or white sugar for a deeper and more caramelised flavour
add in more ginger for a spicier kick, the kind that feels like it can clear your sinuses instantly. cut back if that’s not your thing. remember to smash them before putting into the pot to release its flavours
allow it to sit for at least an hour, but best served the next day as flavours are more intense

@nomies.co who needs a confinement nanny when you have the wisest grandmother at home 🥰🤪 #sgfoodie #recipe

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day one of preserving my grandma’s recipe…