👶🏻 WELCOMING OUR NEW BABY! (with Ginger Vinegar Stew 猪腳薑)

By Made With Lau · 120 min

Ingredients

Instructions

1. Leave the ginger peel on or off, washing well if keeping it. Halve or chunk large ginger, smash each piece lightly with a knife side, then slice about 1/4 in thick.
2. Parboil the pork knuckles: cover with about 5 cups cold water on high, bring to a boil, then lower to medium and boil 2-3 minutes, turning gently with chopsticks. Do not cook through.
3. Transfer the pork to a large bowl of clean cold water and scrub off the scum with your hands, rinsing under cool running water if needed. Drain and set aside.
4. In a dry wok on medium heat with no oil, toast the sliced ginger about 5 minutes, stirring and flipping, until darkened, edges slightly charred and very aromatic. Turn off the heat.
5. Add the sweet black vinegar and stir over medium heat. Add the Zhenjiang black vinegar and stir.
6. Turn to high, add the rock sugar and salt, and stir until dissolved. Lower to medium-low and cook 2 minutes.
7. Cover and cook 5-7 minutes on low heat. Taste and adjust with sugar or vinegar, then cook about 4-5 minutes uncovered, stirring occasionally.
8. Boil the eggs: start in cold water, boil 5 minutes, turn off the heat and let stand 5 minutes, then move to a large bowl of cold water to soak. Peel just before adding to the soup.
9. Spread a layer of ginger slices on the bottom of a clay pot, pour in the vinegar mixture, cover and bring to a boil over medium-low heat, preferably over a flame rather than direct heat. (A non-reactive pot works if no clay pot.)
10. Once boiling, add the pork knuckles with the bones toward the bottom. Add more sweet vinegar if needed so the liquid covers the meat.
11. Simmer for at least an hour, adding the peeled eggs for the last hour or less for softer yolks; the longer they soak, the more flavor they take on.

Summarized from Made With Lau's video. Watch it for the details.

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