Pig’s Trotters in Balsamic Vinegar

Pig’s Trotters in Balsamic Vinegar

(for our Muslim and Jewish friends, replace with Lamb which is a very nourishing and ‘Yang’  warming- meat)

INGREDIENTS

1 kg Pig’s fore trotters, chopped into approx 2” pieces
2 tabs infused rosemary oil
2 1/2 teaspoon coarse unrefined sea salt
10 tablespoons balsamic vinegar
3 tablespoons tamari
2 star anise
5 cloves
300ml boiling water (to be added to the cooking pot – not for scalding the meat)
3 Tablespoons Molasses Sugar
2 thumb size Sharp ginger, slice thinly (or 3 teasp ground ginger powder)
10 garlic pips (remove the skin and leave whole)
1/4 whole lemon with its rind intact – stick in the cloves
10 Kaffir Lime leaves
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Scald the meat in boiling water for about 10 minutes. Add all the prepared ingredients to a crock pot. Cook for about 6 to 7 hours. 

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