Red Egg? Ginger and pig's feet recipe ?

Question

Does anyone know how to make this chinese dish. It is made for pregnant women. Ginger and pigs feet I think stewed with sugar and vinegar.

Sounds gross, but tastes good and is traditional.

Answer 1

That's for a women that's just had a baby from what I remember.

I don't remember the pig's feet being browned or that many washing and draining of the soup.... so I would modify the recipe by not browning the pigs feet, but do the initial 1 minute blanch and drain. Also, I would not boil the ginger and drain after 20 minutes. In regards to the sugar, I would use the rock sugar you find in Chinese markets in place of the white and brown sugar. The rock sugar is definately more traditional. Another kind of sugar that can be used is the brown sugar you find in the Chinese markets that are about 1" x 5" slabs of sugar. It looks almost like a layered cookie where the outer slabs are brown sugar and the center is a cream colored sugar.

SWEET AND SOUR PIG'S FEET

4 lbs. pig's feet
Water to blanch
2 oz. or 4 thumb-sized pieces of ginger, peeled & cut into medium-size chunks
2 tbsp. vegetable oil
2 1/2 c. black rice vinegar
1/4 c. white vinegar
1 c. brown sugar
1 c. white sugar
1 c. water
1/2 tsp. salt
8 hard-boiled eggs, shells removed

Ask butcher to split pig's feet in half lengthwise, then cut crosswise into 1 inch pieces. Blanch pig's feet in large pot by pouring boiling water over them for 1 minute. Brown pig's feet with the oil in a large pot, then add all the other ingredients except the eggs. Boil ginger over medium heat in another pot for 20 minutes. Drain and discard liquid. Add ginger to pig's feet, cover and cook over medium- low heat for 1 1/2 to 2 hours or until pig's feet are tender. Stir occasionally. Immerse eggs in sauce and let everything stand for a day. Reheat, using low heat before serving.
COMMENTARY: This dish was supposed to be prepared by a mother-in-law for her daughter-in-law after the birth of a grandchild. This was to restore the new mother's strength and was to be eaten between meals, two small bowls a day for a month.

The vinegar draws out the bone marrow. The eggs, representing birth, turns dark and the ginger becomes sweet and milk. The sauce is the essence the new mother had to drink. No one ever refuses sweet and sour pig's feet, for it is sweet, vinegary, gingery and savory. The cooked pig's feet also provides ample amounts of calcium for one's health.


VARIATIONS:

Boiling ginger over medium heat in another pot for 20 minutes may be eliminated if one prefers a stronger ginger flavor.

Answer 2

I know what you're talking about. Sounds gross, but I enjoy the eggs - especially when they're harden after days of reheating.

It's called "豬腳薑" - literally "pig's-feet-ginger". It's a Cantonese thing. Cantonese believes that women should stay home and rest for a month after labour, and they think that eating pig's feet is nutritious. It's a super high fat, high calories dish that will give the mother energy to nurse the baby. Ginger is to give "heat" and detox, sweet and sour taste is believe to be able to ease nausea.

You'll need lots of ginger, sweet dark vinegar, boiled eggs and pig's feet.

12 eggs
5 pounds of ginger
5 pig's feet
4-6 bottles of sweet dark vinegar

Clean pig's feet real good, burn off hair if you see any. Chop into pieces. Pan fry them with little oil for 10 minutes or until all the water is out. Drain and put aside to be used later.
Boil eggs, peel shell.
Peel skin off from ginger. chop into large pieces. lightly smash them so the flavor can get into them faster.
Put all of them in a giant pot, clay pot preferred. Add vinegar until everything is covered. Bring it to up boil and then shimmer for...days! (at least until the pig's feet is soft)

The problem is that you have to wait for a week before you can actually eat it. You can use a pressure cooker to speed things up, but remember to add the eggs later.

Many Cantonese don't make it themselves anymore because it's so labour intensive. (and fuel cost is murder!) Lots of Cantonese dim sum place serves it on weekends.

Answer 3

pigs feet are really teasty. i like to boil them with carrots celery onions bay leaf and at the end i drizzle with a mix of oil salt and ginger(fresh if possible).