Pig’s Feet With Sweet Vinegar and Ginger 豬腳薑醋

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Pig’s feet with sweet vinegar and ginger 豬腳薑醋 (zhū jǐao jīang cù) is a Cantonese dish that has been passed down from generation to generation since the Han Dynasty. Most people know of this dish as one to be consumed by a woman who has just given birth. It’s traditional to serve this dish to guests who come to the home to visit the new mother and baby. It’s customary for some to deliver jars of it to friends and family after having a new baby. Typically, the elder woman in the family will start preparing this dish one month before the due date. And they make lot of it!

Cantonese people have traditionally been more into herbal soups and medicinal stews than other Chinese people. So it’s fitting that the Cantonese would invent a stew like pig’s feet with sweet vinegar and ginger 豬腳薑醋 to help a new mother repair her body after child-birth. Pig’s feet are high in calcium and collagen, both of which are supposed to be very important to recoup the body as per Chinese herbology. Ginger can help circulate the blood, promote proper digestion, help the body remove dampness and toxins and much more. The egg is full of nutrients and proteins that will help the new mother rejuvenate her body. The sweet vinegar can help cleanse the body and help in the absorption of nutrients and minerals.

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This stew isn’t just for women, men can eat it too! Who couldn’t use better digestion and some body rejuvenation? Some people make it just before winter time to help their bodies stay warm. It can also help with reproductive health.

When should the new mother consume pig’s feet with sweet vinegar and ginger 豬腳薑醋? Approximately 7-12 days after child-birth when most of the lochia (discharge from the uterus) has been discharged. If the new mother delivered by cesarean section (C-section), she should only consume it when her incision has healed which may take between 4-6 weeks.

It is common to keep adding ginger, vinegar, pig’s feet and eggs so that there is enough to offer to guests as well as for the new mom. Pig’s feet and eggs can be ready to eat in one day. But I like the softer pig’s feet texture on the second day of stewing in the vinegar.

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Take it from someone who didn’t like ginger or pig’s feet…I regret being skeptical about this 1000 year old tradition and not eating more of this after I had my son. Now, at 50, I can really feel the difference after I’ve eaten pig’s feet with sweet vinegar and ginger 豬腳薑醋. I try to make this once to twice a year just to rejuvenate and get my blood flowing. Maybe it’s an acquired taste, but I’ve learned to like this dish. I still don’t eat the ginger, but I like the ginger taste in the vinegar. Maybe by the time I’m 60, I’ll start eating the ginger too!!

Besides this dish, I’m sure the new mother would appreciate some sweets like Snowflake Crisps 雪花酥 or Hong Kong Style Cupcakes 紙包蛋糕.

Here’s are links to the Pat Chun vinegar that I use: Sweetened Vinegar Sauce and Black Rice Vinegar

Source: https://en.congthucvatly.com
Category: Cook