Braised Pork Hock with Ginger and Sweet Vinegar薑醋豬手
This comforting and rich dish features tender pork hock braised in a sweet and sour ginger vinegar sauce. It's known for its gelatinous texture and warming properties, often enjoyed for its nourishing qualities.
01Ingredients
- 2 large pork hocks (front trotters), about 1.5kg total
- 500g old ginger, unpeeled and smashed
- 1.5 liters sweetened black rice vinegar (e.g., Koon Chun brand)
- 100g dark brown sugar or slab sugar (Gula Melaka)
- 500ml water
- Pinch of salt (for blanching)
Nutrition (per serving)648kcal
- Protein42.5g
- Carbs38.2g
- Fat35.8g
Fiber 0.3 gSodium 1547 mg
02Steps
- Thoroughly clean the pork hocks, removing any hair. Blanch them in a large pot of boiling water with salt for 10-15 minutes to remove impurities. Drain and rinse well.
- In a large clay pot or heavy-bottomed pot, add the smashed ginger, sweetened black rice vinegar, dark brown sugar, and water. Bring to a boil over high heat.
- Once boiling, add the blanched pork hocks. Reduce heat to low, cover, and simmer for at least 1-1.5 hours, or until the pork hock is very tender and gelatinous.
- Taste the sauce and adjust sweetness or sourness if needed by adding more sugar or vinegar. Serve hot, usually with steamed rice or boiled eggs (optional).
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