Pig Trotters in Vinegar

10 eggs (optional)

1 pig trotter, cut into large chunks

800g pork collar, cut into large chunks (about 10cnm by 5cm each)

30 ml sesame oil

300g old ginger, unpeeled and sliced

375ml black vinegar (sweet or mixed type)

375ml water

1 tbsp light soya sauce

5 tbsp black sugar

1/2 tsp ground white pepper

1. Put eggs into a pot of water and bring to a slow boil.  Allow to boil for six minutes, drain and set aside.  When cool enough to handle, peel the eggs and set them aside.
2. Bring another large pot of water to the boil.  Blanch pig trotter and por collar in the water.  Remove any impurities that might have risen to the surface of the pot.  Take the meat out of the water.  Clean it thoroughly and remove hairs from the skin.  Set aside.
3. Pour sesame oil in a large pot over medium heat and fry ginger slices for about two minutes, until fragrant.
4. Pour the entire bottle of black vinegar into the pot.  Then fill the empty vinegar bottle with water and pour into the pot as well. 
5. Add soya sauce, sugar, pepper and hard boiled eggs.  Cover and allow to simmer gently for 30 minutes, stirring occasionally to keep the colour of the eggs even.  Remove eggs and set aside.
6. Add pig trotter to the pot and bring to a boil.  Reduce the heat and simmer gently for 30 minutes. 
7. Add pork collar and bring to a boil again.  Keep the pot on a rigourous simmer over medium  heat, with the lift left ajar.  Simmer for one to one and a half hours, or until the meat is very tender.
8. Just before serving, scoop out any impurities that may have come to the surface, such as the ginger skin.  Place the eggs back into the pot.
9. When ready to serve, bring to a boil again.  Serve hot.
10. Serves 6.