- 2 pasture-raised pig trotters
- 2 1/2 cups Chinese black vinegar (it can be found at an Asian market) or balsalmic vinegar if you can’t find the Chinese black vinegar
- 1/4 cup + 2 tbsp coconut sugar (helps to balance the vinegar in the recipe)
- 1/2 cup coconut aminos or naturally fermented organic soy sauce
- Filtered water
- 2-inch piece of organic ginger, sliced
- Pastured eggs (have at least 2 per bowl of soup)
- Organic zoodles (spiralized organic zucchini), brown rice noodles or soaked/cooked brown rice (optional)
- Get your butcher to cut the pig trotters into one-inch pieces (optional, but extracts the minerals better).
- Cover the trotters with filtered water in a large pot, cover with a lid and bring to a boil for 10 minutes.
- Drain the water, rinse with cold filtered water.
- Fill the pot with the trotters halfway full with filtered water. Add the black vinegar, coconut sugar, coconut aminos and ginger. If the trotters are not covered, add more water until they are covered.
- Cover with a lid and bring to a boil. Once it reaches a boil, simmer for 45 minutes.
- Towards the end of the simmering time, boil eggs to have ready for the soup.
- Add boiled pastured eggs to a bowl and cover with soup. You can add organic zoodles (spiralized organic zucchini), brown rice noodles or soaked/cooked brown rice to the bowl to make this a more complete meal, but it is completely optional. Be sure to drink this every day for the first 6 weeks postpartum. Enjoy!