This is considered to be a healthy tonic to help women recover after childbirth.

2 pig’s trotters, cut into pieces
3.5oz | 100g ginger, grated
½ cup of Chinese dark red vinegar
2 spring onions, coarsely cut
1 slab of Chinese brown sugar (jagra) or 2 tbsp of dark brown sugar

Fry the spring onions in a little oil then add the trotters and cook for a while. Discard the spring onions.

In a separate saucepan, cook the ginger in the dark vinegar then add the trotters and cook until tender.

Add the sugar and cook a trifle longer.

The gravy should be rather thick.

1 lb | 450g pig’s trotters
1 piece ginger size of a dollar coin
2 oz | 56g jagra or to taste
4-5 tsp good Cantonese vinegar
salt to taste

Wash the trotters well, scraping the surface till quite clean. Cut in 2″ | 5cm lengths.

Scrape with skin off the ginger and crush it.

Put all the above contents in a pan adding enough water to cover, bring to the boil and simmer till quite tender. There should not be very much gravy left.