My dream came true…

I saw some of my blogger friends sharing photographs of their black vinegar pork trotter/leg and of course, that got me drooling away and wishing that I could get to enjoy it too. Why, one of them even shared the recipe in her blog!

There are a few places here selling that – here and also here on Sundays only and here as well. As a matter of fact, I did buy the one from that last place from the neighbourhood fruits and vegetables sundry shop in the next lane from my house. At one time, they left a few tubs there for sale and I did get to buy one to try…

…and yes, it was very nice.

I was thinking of going to one of those places to tapao home to enjoy but I was not that keen on going out and venturing here and there, not with the pandemic raging on like nobody’s business! That was why I kept putting it off one day after another!

Imagine my delight that day when I saw that my missus had cooked it…

…for us. Of course, hers is second to none and likewise, her phak lor too kha (braised five-spice pork leg) as well.

There was a coffee shop/restaurant in Kanowit where I used to go for my meals. The lady boss could cook it in that exact same way -she’s no longer around, of course. My guess is it was because she was Hokkien or some other dialect, not Foochow. Both my mum and my mother-in-law could cook it that same way too but sadly, I’ve yet to come across a place here that can cook it half as nice as them.

Ooooo…I so loved how my missus also went and added some hardboiled eggs to the stew. Those are one of my weaknesses – I love them so much!!! But the best thing about the dish was how my missus had taken the trouble to simmer it long enough so the meat was fall-off-the-bone tender and the skin was so soft, so jelly-like that it melted in the mouth. Eating that sure felt like heaven, you can take my word for it!

I did buy some mantao (steamed buns) from the aforementioned shop sometime ago to keep in the fridge to take out and steam in the morning to heat up and eat for our breakfast so of course, we took a few of them out…

…to eat with the pork trotter and the sauce…

Boy! that was so so so good!!!

Now that I have had my fill of that one dish that I was dreaming of, I guess I shall not be craving for it…for a while! LOL!!!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

14 thoughts on “My dream came true…”

  1. This black vinegar pork trotter is a West Malaysian confinement dish if I am not wrong like in Sarawak we have kacangma for confinement ladies. The first time I have this black vinegar pork trotter is during my daughter’s confinement, her first born and being married to a West Malaysian, this confinement dish is a must to have. Unfortunately, I still prefer our kacangma. I like your missus phak lor too kha and of course the hardboiled egg too, looks so good.

    1. Yes, it’s Cantonese, if I am not mistaken but my Kuching friends here (I think they’re Hokkien), when the wife was in confinement, had this and also kacang ma and also mee sua, all three! That was where I first tried the or cho too kha and I loved it! Last time, Sibu Foochows, only mee sua, nothing else.

  2. I have cooked pork trotter at home but not yet try cooking black vinegar pork trotter. One day I shall try Nancy’s recipe. Bet it is good.

    Wow, pork with mantao, that is the best.

    1. I like both. Slightly different taste but both are so so so nice! I don’t know whose recipe my missus followed – supposed to use the whole bottle of black vinegar but she just used half and I could detect the sour taste – just nice, not too sour.

  3. Your missus’ black vinegar pork trotter had me drooling. We just had some cooked by my neighbour and it was very delicious. Sometimes, I too add hard boiled eggs to the black vinegar pork trotter. Great to have it with mantao.

  4. This dish is rich in collagen and it’s good for your joints.
    I actually prefer the savoury version (we add dried chillies so it’s salty and spicy) to the vinegar one (our kampung style is tangy and sweet).

    1. I have had this black vinegar version less than 10 times, I think. It’s not a Foochow thing – never had it all my life and only got to eat it quite recently. Seems very popular, can get it quite easily here – the phak lor version, probably what you usually have, is available but the local version in this Foochow town is somewhat watered down, generally not to my liking, nowhere near what we would cook at home.

    1. Yes, it was so good. Craving appeased…but even after eating that, I still feel like having some more. Gotta tahan a bit, cannot eat so often, all that fat! LOL!!!

    1. Anytime for me too…but just that for a day wasn’t quite enough. Unfortunately, I guess I’ll have to wait till my missus feels like cooking it again. Poor me! LOL!!!

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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