Pig's Trotters in Black Vinegar
Pig's Trotters in Black Vinegar, also known as 'Pork Trotters with Ginger and Black Vinegar' (猪脚姜), is a traditional Cantonese dish featuring pork trotters slow-braised in sweet black vinegar with ginger and sometimes hard-boiled eggs. It is a beloved postpartum recovery food in Southern China, particularly in Guangdong and Hong Kong, and is also enjoyed as a warming, nourishing meal during colder months.
🍽️ Nutrition at a glance
This dish is high in protein and fat from the collagen-rich pork trotters, with minimal carbohydrates unless sweeteners are added. It provides a good source of minerals like iron and calcium, with a rough calorie estimate of 400-500 kcal per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 30 g |
| Carbs | 10 g |
| Fat | 35 g |
| Fiber | 0 g |
| Sugar | 8 g |
| Sodium | 600 mg |
| Iron | 3.5 mg |
| Calcium | 85 mg |
| Collagen/Gelatin | High (estimated) |
| Zinc | 4.2 mg |
| Vitamin B12 | 1.2 mcg |
| Selenium | 25 mcg |
| Phosphorus | 220 mg |
| Cholesterol | 110 mg |
Per 1 cup (250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is a cornerstone of postpartum 'zuoyuezi' (坐月子) tradition, believed to replenish blood, promote healing, and boost milk supply. Nutritionally, the slow cooking process breaks down collagen into gelatin, which is thought to be beneficial for skin, joints, and gut health.
