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Black Vinegar Pork Knuckle Braised with Eggs

A staple Cantonese postpartum confinement food, black vinegar pork knuckle is sweet, tangy, and helps you heal.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 2 days
Servings: 5 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams ginger peeled and sliced
  • 10 eggs hard boiled and peeled
  • 1 pork knuckle/hock approximately 1,000 g
  • 2 bottles Haitian Tianding vinegar approximately1500-2000ml, enough to cover the ingredients

Equipment

  • 1 enamel-coated dutch oven or stainless steel pot

Method
 

  1. Make the ginger vinegar: Without oil, dry-fry ginger slices over low heat until lightly golden, about 10-15 minutes. Combine with vinegar in your pot, bring to a boil, simmer 30 minutes. Steep overnight if possible.
  2. Blanch the pork: Cover pork with cold water, bring to a boil, simmer 3 minutes. Drain, rinse, pat completely dry.
  3. Braise: Bring ginger vinegar to a boil. Add dried pork. Reduce to lowest heat and braise 40-60 minutes until chopstick-tender.
  4. Add eggs and soak: Add peeled hard-boiled eggs. Bring to a boil, turn off heat, cool completely. Refrigerate overnight.
  5. Serve: Reheat gently. Serve hot with rice. Begin with broth and eggs; add pork once you confirm tolerance.

Notes

Do not use a cast iron pot. The vinegar and long cooking time will corrode your pot's seasoning and impart a metallic taste to your food.
The ginger is meant to be eaten. After the long braise it becomes soft and almost candied with no harsh heat — one of the most therapeutic parts of the dish.