showdown-of-pork-trotters-vinegar-versus-braised

Showdown of the pork trotters: Love for vinegar or braised?

Posted By Feng Xiang

Don’t let the words “pork trotters” (otherwise known less delicately as pig’s feet) deter you from reading this post. Yes, we are going to put these tender kicks to the test and see which one has a leg up above the other, or rather, which preparation method will likely win your taste buds over.

While it may be hard to believe, this porky extremity is actually a well-known Asian beauty secret. It’s very likely one of the reasons why many Asians have mastered looking much younger than their actual age (as compared to their Western counterparts). Specifically, it’s one of the reasons why Chinese women don’t quite shy away from hunkering down a plate of well-cooked pork trotters.

It’s a well-known, age-old fact passed down through generations that fatty food like pork trotters have got a good amount of collagen that is particularly great for the joints and skin. So instead of applying tons of supposedly collagen-laden beauty creams that probably cost a bomb, why not consider taking the delicious way out and getting the most collagen instead of wolfing it down? Go straight to the source and enjoy truly delicious pork served in a way you like. 

Now that we’ve told you how good this part of the meat is, the war is on to pick the side that tickles your fancy. We’re talking about the cooking method. There are two popular ways that pork trotters are prepared in Asian kitchens. The first is to simmer the thick cuts in a good old pot of soya sauce braise mix, with added spices and herbs to pile on the complex flavours. In some places, the good ol’ braising sauce can be decades old, with new ingredients added in on the regular. Another method of cooking is to boil the pork trotters over long hours in a sweetened vinegar mix, a traditional recipe that enhances the flavours of the pork trotter removes any porky smells and also helps mums in confinement keep healthy. 

So, which rich flavour profile will likely win over your taste buds? We go deep and explore these two same same but different delicacies, both lovely comfort food offered at Feng Xiang.

Braised pork trotter: Traditional, rich flavours that linger

Every family and every eatery have their own variation of recipes to prepare braised pork trotters. The most basic ingredients in most braising liquids would be ginger, crystal sugar, cooking wine, as well as large amounts of both light and dark soya sauces.

A well-braised pork trotter should be evenly coloured dark brown all over, and the taste a balance of savoury-sweetness. Biting into it, the layer of fats enveloping the entire trotter should be nicely firm and bouncy, yet easy to bite into. The fats should melt-in-your-mouth, without leaving an oily aftertaste. The chunks of meat within should have already soaked up the braising liquid and are delicious at every bite.

Braised pork trotters are perfect to be eaten and gorged down on their own. A generous bowl of white rice is essential to enjoy along with it, especially when drizzled with a spoonful of the braising liquid. It is also common to enjoy braised pork trotters as a side dish, eaten alongside a good pot of herbal bak kut teh.

Many people enjoy having some other braised items or condiments with their braised pork trotters, including braised eggs, tofu (taukwa), and beancurd skin (taukee), which all share the same braising liquid. Fried dough sticks (youtiao) are also great when dipped and enjoyed with the sauce.

Overall, braised pork trotter is considered a more conventional dish, filled with umami flavours, skewed strongly towards the savoury side, and is commonly enjoyed by many.

Vinegar pork trotter: Nourishing goodness for all

Pork trotters can be commonly found in confinement meals planned by midwives. It is known to be a traditional healing food of confinement by the Cantonese. The reason for this is due to the health benefits it provides. It is believed to aid lactating mothers in the process. Vinegar pork trotter is said to be warming, restorative and helps strengthen the body, restoring and enhancing the internal bodily energy, otherwise known as “qi”. 

A key ingredient in the braising sauce for vinegar pork trotter is black rice vinegar. Rice vinegar is often made from unpolished rice, millet, wheat or sorghum. Acetic acid, an organic acid found in black rice vinegar, may help reduce glucose or sugar levels in the blood. Other benefits include aiding congestion problems and relieving constipation. Many other essential amino acids found in black rice vinegar are also required by our bodies for various functions, such as repairing muscle tissues and increasing overall energy.

Vinegar pork trotters are simmered in the vinegar-laden braising liquid for long periods of time. The mixture contains large amounts of black rice vinegar, soy sauce, sugar, ginger and other spices. The resultant dish is one that’s nicely balanced, sweet-savoury, with a tinge of comfortable spice. The vinegar lends the dish a sour tang, which is balanced out by the sweetness of the sugar and the umami flavour of the soy sauce. 

Vinegar pork trotter is typically served with rice and a side of pickled vegetables, which help cut through the richness of the dish. Interestingly, the dish can be enjoyed hot or cold, and leftovers can be refrigerated and reheated for later meals. There are many diners who would also appreciate the dish with a serving of fried porridge Singapore (those with pork innards or sliced pork are especially popular pairings). The two dishes are said to complement each other in terms of flavour profile.

Try both pork trotter dishes exclusively at Feng Xiang

Tempted to try the two dishes and taste for yourself which one you are more suited to? Or just want to enjoy the goodness of both pork trotter dishes? And perhaps have some herbal bak kut teh and fried porridge Singapore to go along with your indulgent meal of comfort food? You need to be at Feng Xiang to have them all!

Serving authentic Klang-style dishes at prime locations across Singapore, Feng Xiang is the place to be for a hearty feast. Bring your colleagues with you and try the many different offerings, or make a date for a family night out with your loved ones, and dig into both Braised Pork Trotter and Vinegar Pork Trotter that’s prepared with a recipe that’s passed down through generations. Also, must-orders are Feng Xiang’s traditional herbal bak kut teh or dry bak kut teh. Take your pick of Klang-style fried porridge Singapore, with different condiments such as fried pork cutlets or sliced fish. 

Make a trip to Feng Xiang today, for all your ultimate comfort food. Find us at:

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