Thursday, July 10, 2014

Pork Knuckles & Ginger in Black Vinegar (豬腳姜醋)


Pork Trotters & Ginger in Black Vinegar (豬腳姜醋)

Pork Trotters & Ginger in Black Vinegar (豬腳姜醋)

Pork Trotters & Ginger in Black Vinegar (豬腳姜醋)

This is a popular Chinese  confinement dish yet I wasn't served this dish during my confinement.   I later found out that it was a traditional confinement food  for the Cantonese. That makes sense, because my mother, who cooked for me during my confinement  is a Teochew and she admitted that she has never cooked this dish before.  I learned this dish from a good friend and since then it has become one of my favourite dish.  And you don't have to have a baby to enjoy this deliciously fragrant and appetising dish with the soft and succulent meat falling off the bones which is loaded with collagen. While you are enjoying this, forget about cholesterol level and clogged arteries.  


Ingredients:

2 pork knuckles,  cut into big pieces
3 pieces gravy pork, cut into pieces
3/4 of a bottle of black vinegar (500ml) - adjust according to individual taste
1 bottle of sweet vinegar (500ml) - adjust according to individual taste
700g young ginger, sliced
about 200g palm sugar - adjust according to individual taste
3 dried chillies (optional) - soaked to soften
salt to taste
cooking oil

  • Blanch pork knuckles and gravy pork.  Drain.
  • Fry the ginger slices in a wok (without oil) until dry.  Add a little oil and continue to fry the ginger until aromatic.  Then add in pork knuckles and gravy pork, and fry for a minute or two until dry. Pour in about a cup of black vinegar and keep frying until fragrant.  
  • Transfer everything into a large saucepan. Pour in the black vinegar and sweet vinegar and add in the palm sugar, salt and dried chillies.  (Adjust the quantity of the black and sweet vinegar and also the palm sugar according to your own taste).
  • Bring it to the boil.  Then lower the fire and let it simmer for about 2 hours or until the meat is tender.
[This dish is best eaten the next day)


15 comments:

  1. What shall I say.....this is one of m6 favourite!! The pork knuckles is getting more and more expensive here now.

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  2. Veronica, I love this dish! Ooo...can't wait to try it and I will follow your advise and not think about the cholesterol and clogged arteries. hah..hah...hah....

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    Replies
    1. Haha PH I know I said don't think about cholesterol and clogged arteries when eating this, but only once in a blue moon, ok.

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  3. Hi Veronica ,
    Your Pork Knuckles & Ginger in Black Vinegar looks great!
    Love this dish,very appetizing!

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  4. Very lovely dish indeed.... I just need this with a bowl of piping hot rice now

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  5. Hi Veronica, My whole family loves this dish. Mmmm... looks so delicious!

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  6. I love this dish. It's best taken in winter and certainly not here in M'sia right now. It's so super hot!

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    Replies
    1. Yes, best eaten in the cold wintry days.

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  7. I bring a bowl of white rice, can I have some of your yummy pork? hehehe..

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    Replies
    1. Sonia, come, come. You don't have to bring your own rice. If only you will come.

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  8. This looks so familiar! I love the sound of this dish and I'm glad that one doesn't have to be convalescing to have it :D

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    Replies
    1. I am sure you mom cooks this dish too.

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  9. this sounds really tatsty, thanks for sharing this, gonna give this a go....

    Simon

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  10. I don't cook this dish and I'm afraid smell of vinegar ! hehe

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    Replies
    1. Haha you are the first one I come across who dislike the smell of vinegar. You know my Mat Salleh brother-in-law fell in love with this dish the first time he tried it.

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