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PdfHeat the sesame oil in a medium-sized braising pan over medium heat. Add the thinly sliced ginger and fry, stirring regularly, for 8-10 minutes until they are dry and roasted on all sides and no moisture is left, ensuring they do not burn. Remove the ginger from the pan and set aside.
Meanwhile, in another medium-sized pan, bring 3 cups (720 ml) of water to a boil over high heat. Add the pieces of pork trotter and bring to a boil again. Boil the pork trotter for 10 minutes with the lid on the pan. Drain the pan, rinse the pork trotter with cold water, and drain the pan again.
Return the ginger to the braising pan with ginger oil and add the vinegar, brown sugar, soy sauce, and half a cup (120 ml) of water, enough to submerge the pork trotter 1 centimeter under water.
Bring everything to a boil, then lower the heat and simmer for 45 minutes with the lid on the pan. In the last 15 minutes, you can add any peeled hard-boiled eggs if desired.
The dish is ready when the sauce has thickened and the pork trotter is soft and completely brown. The skin often begins to split when the dish is done.
Serve immediately, or store the pork trotter in its sauce for up to 5 days in the refrigerator.