Pork hocks, ginger and eggs in sweet vinegar

Pork hocks, ginger and eggs in sweet vinegar

By
From
The Real Food of China
Serves
6-8
Photographer
Leanne Kitchen

Also called ‘confinement pork’, this dish is as much about the ginger as it is about the lip-smacking elasticity of the pork hocks and the sweet tang of black vinegar. It’s a dish fed to new mothers for ‘building blood’ and ‘warming’. Indeed, nutritionists have noted that ginger boosts blood circulation, and collagen (the pork cuts here are oozing it) supports tissue repair. Ultimately, though, it’s just delicious.

Ingredients

Quantity Ingredient
500g young ginger, peeled
2 litres sweet black rice vinegar
400ml black rice vinegar
2.5kg whole pork hocks with feet, cut through the bone into 5 cm pieces
8 eggs, hard-boiled and peeled

Method

  1. Cut the ginger into large pieces, then use the blade of a heavy cleaver to smash the ginger on a board to flatten the pieces as much as possible. Heat a large wok over a medium heat, then add the ginger and dry-fry, stirring often, for about 20 minutes, or until the ginger has dried out somewhat and is starting to turn a little brown around the edges.
  2. Place the ginger in a saucepan, add half the sweet vinegar and all the black vinegar and bring to a simmer. Cook over a medium–low heat for 1½ hours, then remove the pan from the heat and cool the mixture to room temperature. Cover and leave overnight.
  3. Transfer the mixture to a large saucepan and add the remaining sweet vinegar and the pork hocks, adding enough water to just cover the meat, if necessary. Bring the mixture to a gentle simmer, then cook over a low heat for 2 hours. Add the eggs, pushing them into the liquid, and cook for another 30 minutes. Serve with steamed rice and stir-fried green vegetables.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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