Chinese Pickled Pig Feet with Ginger and Eggs

Featured in the Honolulu Star-Advertiser on January 2, 2019.



Chinese Pickled Pig Feet with Ginger and Eggs

  • 3 quarts water
  • 3 pounds pig feet; chopped in 2” chunks, rinsed (available in Chinatown)
  • 1 1/2 pounds fresh ginger, peeled and cut into 1/4” slices
  • 2 tablespoons Hawaiian salt
  • 1 cup Chinese black vinegar (available in Chinatown; may substitute 1 1/2 cups white vinegar)
  • 1/2 cup white vinegar
  • 4 cups water
  • 1 pound dark brown sugar, packed or Chinese slab sugar (wong tong) (available in Chinatown)
  • 6 hard-boiled eggs


  1. In a large pot, bring 3 quarts water to boil.
  2. Add pig’s feet, bring water to a boil and simmer for 10 minutes.
  3. Pour into colander and run cool water over, rubbing residue off meat.
  4. Wash pot.
  5. Add ginger to clean pot, sprinkle Hawaiian salt on ginger; let sit 1 hour.
  6. Add vinegars and 4 cups water; bring to a boil and simmer for 1 hour.
  7. Add pig’s feet and sugar.
  8. Bring to a boil and simmer for 1 1/2 to 2 hours or until fork tender, stirring occasionally.
  9. After the pig’s feet cook for 15 minutes; add peeled hard-boiled eggs.
  10. Whites will turn a rich golden brown color and absorb the vinegar.
  11. Skim and discard fat.
  12. Serve meat and gravy in individual bowls.
  13. Top with an egg.
  14. 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.

TIP: 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


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