Pork Leg Vinegar
Pork Leg Vinegar is a traditional Hakka dish, and this delicious and nourishing dish must be included in the confinement meal. The method and ingredients are not complicated. It tastes sour and sweet, is very appetizing, and has pork leg with full of collagen.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g Pork Leg (half leg)
- 40 g Old/Young Ginger
- 50 g Rock Sugar
- 2 tbsp Cooking Oil/Sesame Oil
- 1 tbsp Dark Soy Sauce
- 1 tsp Salt
- Appropriate amount of water
- 1 White Radish (not for confinement)
- 2 tbsp Black Vinegar (for sauteing)
- 2 tbsp Raisin Wine (for sauteing)
- 2 scoops Black Vinegar (adjustable)
- 2 scoops Raisin Wine (adjustable)
Instructions
- 1
Clean the ginger and slice it. Peel the white radish and cut it into pieces for later use.
- 2
Heat oil in a pan, add ginger slices, and saute until fragrant.
- 3
add rock sugar and stir fry with the pork leg.
- 4
Add dark soy sauce and wine (for sauteing) to color and remove the porky smell.
- 5
Pour in black vinegar (for sauteing), add white radish and stir-fry evenly.
- 6
Add water to about 3/4 of the pork leg, then add black vinegar. Bring to a boil over high heat, then reduce to medium heat and simmer for 45 minutes or 1 hour.
- 7
Finally open the lid, season with salt and wine, bring to a boil and enjoy while hot. It tastes better the next day.