Today I visited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered the Ginger and Black Vinegar Pork Trotters rice set from the House of Hakka stall, which cost RM19.80 per plate.
The dish features tender pork trotters braised slowly in a claypot with a rich, aromatic sauce made from black vinegar, old ginger, and a touch of palm sugar. The vinegar gives it a dark, glossy sheen and a deep, tangy-sweet flavour, while the ginger adds warmth and sharpness that cuts through the richness of the pork. The meat itself is gelatinous and flavorful — a balance of tender meat and soft skin, rich in collagen. It’s typically served with a bowl of white rice and a light soup, providing balance to the strong flavors.
This dish originates from Hakka cuisine, a branch of Chinese culinary tradition known for its hearty, homestyle cooking. It is especially famous as a postpartum recovery dish — traditionally prepared for new mothers during their confinement period. The black vinegar is believed to help cleanse the body and restore blood circulation, while ginger aids digestion and expels “wind” from the body. The pork trotters, rich in collagen, are said to promote recovery and improve skin health.
Over time, this confinement delicacy became a popular comfort food across Malaysia and Singapore, enjoyed by everyone for its deep flavour and nostalgic warmth. The House of Hakka version serves it in a rustic claypot, staying true to the traditional cooking method that retains heat and enhances the fragrance of the vinegar and ginger.
