In a large pot, bring 3 quarts water to boil. Add pig’s feet, bring water to a boil and simmer for 10 minutes. Pour into colander and run cool water over, rubbing residue off meat. Wash pot.
Add ginger to clean pot, sprinkle Hawaiian salt on ginger; let sit 1 hour. Add vinegars and 4 cups water; bring to a boil and simmer for 1 hour.
Add pig’s feet and sugar. Bring to a boil and simmer for 1 1/2 to 2 hours or until fork tender, stirring occasionally. After the pig’s feet cook for 15 minutes; add peeled hard-boiled eggs. Whites will turn a rich golden brown color and absorb the vinegar.
Skim and discard fat. Serve meat and gravy in individual bowls. Top with an egg. Serve with hot rice. Serves 6.
Tidbit: Traditionally, Chinese pickled pig’s feet soup is made for the mother of a newborn to cleanse out her body, to strengthen, and to restore her health and wellbeing.
Tips: Chinese black vinegar is richer in flavor than white vinegar, is aged for a malty, woody and smoky flavor, and is popular in Chinese dishes as a dipping sauce.
Approximate Nutrient Analysis per serving (not including ginger or rice):
600 calories, 14 g fat, 4.5 g saturated fat, 225 mg cholesterol, greater than 2500 mg sodium, 105 g carbohydrate, 2 g fiber, 86 g sugar, 16 g protein