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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


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


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