This recipe by Joyce Siow is one of four recipes published on Star2.com. Read more at https://www.star2.com/food/2018/02/07/chinese-food-made-tender-loving-care/
INTRODUCTION Black Vinegar Pork Trotter is a traditional confinement food for the Cantonese. Chinese believed that the dish would boost post natal immunity to the body and heat’s up the body of the…
Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty…
If there is one dish that can transport me back home, this has to be it!! This is my ultimate comfort food; the wonderful aroma that one co...
Vinegar pork trotters. Recipe.
Updated post on 10-4-2016 Usually with extra gravy available, I will use it to braised mei cai or mui choy like what my mum did. Please scroll down for simple instructions. INTRODUCTION I have a few pig trotters recipe as follows in the blog and I am contemplating if I want to issue another recipe […]
If there is one dish that can transport me back home, this has to be it!! This is my ultimate comfort food; the wonderful aroma that one co...
Vinegar pork trotters. Recipe.
Pig's Trotter in Vinegar, also called 猪脚醋 or 'ter ka cho' (Hokkien) among the Chinese community, or pork knuckles in black sweet vinegar, is a common postpartum dish for postnatal mums during the 'confinement period'. The perfect pig’s trotters in vinegar will have very tender and succulent pork trotter meat that can be easily torn apart, and jelly-like chewy skin that almost melts in the mouth.
INTRODUCTION Black Vinegar Pork Trotter is a traditional confinement food for the Cantonese. Chinese believed that the dish would boost post natal immunity to the body and heat’s up the body of the…
This is a popular Chinese confinement dish yet I wasn't served this dish during my confinement. I later found out that ...
If there is one dish that can transport me back home, this has to be it!! This is my ultimate comfort food; the wonderful aroma that one could smell from miles away, the sweet, sour and hot sticky sauce and meltingly tender meat, not to forget the garlic gloves so sweet and tender after the long braising. There are many versions of pork knuckles braised with black vinegar and I'm always partial to one that I grew up with of course :). Very few ingredients are needed and very little work has to be done too, you basically put everything in a pot cover it and leave it for a few hours and you'll have the most beautiful dish for lunch or dinner. All you need is a side dish of stir fry Asian greens and plenty of steamed rice to go with it. I am using mainly leg meat here as the other tummies are not big fans of pork skin; but I always add some knuckles in since I love the wonderful soft and gelatinous texture of the skin after the long cooking, and it adds that sticky consistency to the sauce which every good stew should possess! P.S don't be alarmed by the amount of garlic used, they will turn into pockets of sweet garlic puree!! serves 6 as part of a Chinese meal; you'll need; 1 kg pork knuckle meat and 1 knuckle, cut into 4 pieces (or use 4 knuckles cut into 4 pieces each) 3 bulbs of garlic, separated 12 dried chilies, soaked and seeded 1/2 cup of Chinkiang black vinegar 1/2 cup of light soy 1/4 cup of Chinese dark caramel sauce 3/4 cup of rock sugar 3 tbs of cooking oil water or stock dark caramel sauce Blanch pork pieces In a heavy bottom pot, saute garlic and dried chilies til lightly brown. Add in pork pieces and fry for 5 minutes, seasoning can be added by this stage. Add enough water to cover the pork pieces and simmer for 3 hours. After 3 hours, the meat should be very tender, the sauce thick and sticky. Remove the layer of fat from the sauce if you wish. Serve it with plenty of steamed rice and just a simple Asian greens.
If there is one dish that can transport me back home, this has to be it!! This is my ultimate comfort food; the wonderful aroma that one co...
Today, Cantonese Pork Knuckles with Ginger and Vinegar (猪脚姜, pronounced jyū geuk gēung in Cantonese or zhū jiǎo jiāng in Mandarin) may not be the most well-known dish. However, as recently as a generation ago, it was a must-have postpartum dish for new moms.
INTRODUCTION Black Vinegar Pork Trotter is a traditional confinement food for the Cantonese. Chinese believed that the dish would boost post natal immunity to the body and heat’s up the body of the women. It has a pungent vinegar smell and usually served with eggs and pig trotters It will also aids in milk lactation […]
Today, Cantonese Pork Knuckles with Ginger and Vinegar (猪脚姜, pronounced jyū geuk gēung in Cantonese or zhū jiǎo jiāng in Mandarin) may not be the most well-known dish. However, as recently as a generation ago, it was a must-have postpartum dish for new moms.
I was taught how to cook this family style pig trotters in black vinegar years ago and had cooked it quite a number of times, has shared the recipe with some friends too. But, I'm wondering, why all this while I didn't post the recipe. Thought, it would be good to prepare it again and share with Little Thumbs Up Event hosted by Chef and Sommelier with the Theme - Ginger. I had a story to tell on how I got to learn about this dish. I happened to pass by my neigbhour's house while he was cooking this dish. The aroma and fragrance were so nice and can't help but to ask him what is it. Without explanation, he scooped some into a bowl and asked me to try. I told him I would have it for dinner with my hubby. This was the first time my hubby and I really enjoyed Too Kar Chor. We were immediately addicted to it and wouldn't mind if there is a second portion to savour. The sourish sweet flavour, aroma of ginger and black vinegar was just perfect. Without hesitation, I approached my neigbhour for the recipe. He was happy to teach me how to prepare it and even giving me the useful tips of cooking it. He even told me which type and brand of black vinegar to use for this dish. If you cannot find the exact type maybe just check the contents of any other black vinegar which is similar to the one I am using here. The meat cooks faster after frying. The young ginger and black fungus are nice and absorbs the sweet sourish taste of the black vinegar. The gravy can be spread over rice or just simply drink it, a spoonful at a time, it is awesome. I prefer this version as the gravy is a little concentrated yet still drinkable. This bottle of black vinegar [hei mi cu] contains:- black glutinous rice, lime skin, ginger, salt and vinegar. If you are using this particular brand from Swee On Woh Sauce Factory [situated at Jalan C Y Choy, Penang], it is not necessary to add sugar as it is already sweetened. No other seasoning is needed. It's available in a small bottle of 300 ml, too. Post Updated on 29 April 2015 - Checked with this soy sauce factory in Penang. The black vinegar is available here in Kuala Lumpur [see address below]. Ingredients 1 pig trotters - cut to bite size pieces 50 gm black fungus [mok yee] - soak and break into big pieces 150 gm young ginger - wash and sliced 100-200 gm old ginger - wash and slightly smashed 1 bottle [600 ml ] of black vinegar 1/3 bottle of water [about 200 ml] Blanched pig trotter in boiling water for several minutes or until the scums surfaced. Remove and rinse to clean the meat pieces. Drain and set aside. Pour black vinegar and water into a cooking pot. Add in old ginger. Bring to a boil, then simmer until soup is aromatic. Heat up wok without oil to saute young ginger for several minutes. Dish out and add into black vinegar soup. Using the same wok, fry blanched meat [without oil] for several minutes. Dish out and add to the pot. Add in black fungus. Cover and bring to boil all the ingredients. Lower heat, cover pot and simmer for 10-15 minutes or until pig trotters are cooked and just tender but not too soft. Leave meat to sit in the soup for sometime before serving. Note: I used Penang Air Itam old ginger for this dish. The ginger flavour is stronger and more aromatic. I used the post which shortens the cooking time. I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier
Updated post on 10-4-2016 Usually with extra gravy available, I will use it to braised mei cai or mui choy like what my mum did. Please scroll down for simple instructions. INTRODUCTION I have a few pig trotters recipe as follows in the blog and I am contemplating if I want to issue another recipe […]
Today, Cantonese Pork Knuckles with Ginger and Vinegar (猪脚姜, pronounced jyū geuk gēung in Cantonese or zhū jiǎo jiāng in Mandarin) may not be the most well-known dish. However, as recently as a generation ago, it was a must-have postpartum dish for new moms.
Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty…
If there is one dish that can transport me back home, this has to be it!! This is my ultimate comfort food; the wonderful aroma that one co...
Pig's Trotter in Vinegar, also called 猪脚醋 or 'ter ka cho' (Hokkien) among the Chinese community, or pork knuckles in black sweet vinegar, is a common postpartum dish for postnatal mums during the 'confinement period'. The perfect pig’s trotters in vinegar will have very tender and succulent pork trotter meat that can be easily torn apart, and jelly-like chewy skin that almost melts in the mouth.
Vinegar pork trotters. Recipe.
Quay Po Cooks, a blog sharing the food she cooks and bakes and her life experience
Updated post on 10-4-2016 Usually with extra gravy available, I will use it to braised mei cai or mui choy like what my mum did. Please scroll down for simple instructions. INTRODUCTION I have a few pig trotters recipe as follows in the blog and I am contemplating if I want to issue another recipe […]
I was taught how to cook this family style pig trotters in black vinegar years ago and had cooked it quite a number of times, has shared t...
INTRODUCTION I always heard of this famous dish but I have never tried before. Therefore, I have decided to take a plunge to prepare this dish such that readers have more choices of pork trotter re…
I was taught how to cook this family style pig trotters in black vinegar years ago and had cooked it quite a number of times, has shared t...
I specially dedicate this recipe to my girlfriend Ginnie Lu who's gonna give birth anytime by next week. Pig Trotter in Vinegar with Gi...
Lauya is an Ilokano dish it usually consist of pork knuckles and vegetables but some variations uses beef knuckles.
