Pork Knuckles & Ginger In Black Vinegar Recipe

INGREDIENTS:

• 2 pork knuckles,  cut into big pieces
• 3 pieces gravy pork, cut into pieces
• 3/4 of a bottle of black vinegar (500ml) - adjust according to individual taste
• 1 bottle of sweet vinegar (500ml) - adjust according to individual taste
• 700g young ginger, sliced
• about 200g palm sugar - adjust according to individual taste
• 3 dried chillies (optional) - soaked to soften
• salt to taste
• cooking oil

INSTRUCTIONS:

1. Blanch pork knuckles and gravy pork. Drain.
2. Fry the ginger slices in a wok (without oil) until dry. Add a little oil and continue to fry the ginger until aromatic. Then add in pork knuckles and gravy pork, and fry for a minute or two until dry. Pour in about a cup of black vinegar and keep frying until fragrant.  
3. Transfer everything into a large saucepan. Pour in the black vinegar and sweet vinegar and add in the palm sugar, salt and dried chillies. (Adjust the quantity of the black and sweet vinegar and also the palm sugar according to your own taste).
4. Bring it to the boil. Then lower the fire and let it simmer for about 2 hours or until the meat is tender.

Notes:
*This dish is best eaten the next day.


Source: Minty's Kitchen