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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. 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.
2. 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.
3. 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.
4. 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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