Pig Trotters in Ginger and Sweetened Vinegar

                                   
Recipe from: Christine's recipes (with alterations)
Ingredients
Pork trotter ( knuckles / pork hocks)  2 kg
400g old / young ginger
3 bottles sweetened vinegar ( from Asian grocery shop)
6 eggs

Method ( with alterations)
Boil a large pot of water, blanch the pork for a very short few minutes to get rid of the impurities.
Set aside.
Peel off the skin of the ginger. Gently bruise the ginger using the broad side of a cleaver.
Over low heat, dry the ginger a bit by frying it without oil (when excess water is taken off, the ginger will start to bring out the best of the aroma from there on).
With the a bit of oil heated up, fry the ginger until aromatic. Set aside.
Pour all ingredients into a large clay pot or a casserole, start with medium heat and bring it to boil.
Reduce to low heat when it boils.  Cook for one hour or until the pork becomes tender.

(Add in the cooked eggs (without shell) half way through, make sure it get soaked in the vinegar)