INGREDIENTS:
- 1 front pig hock, chopped to chunks, void of bristles.
- 1 small bottle of chinese vinegar, Dog brand, or any good quality vinegar. Balsamic vinegar will be a good substitue.
- 1 old ginger, peeled, sliced across the grain. Ditto the young ginger.
- 2 T black sugar, 3 T if you are worried about the sourness.
- Parboil hock. Drain. Flush hock with tap water to cool and firm flesh.
- Fry ginger in oil until fragrant.
- Add hock / trotters / knuckle. Cook uncovered.
- Add sugar, vinegar.
- Once it boils, transfer to a slow cooker. Set on high.
- Add a little water to submerge hock.
- Cook for 2 hours. Serve hot with plain rice.
- Don't dump the pot of yummy vinegar yet! Toss some noodles with the vinegar, top it with scallions and it is good to go. I would do the same thing for fish too. Delicious !
Source: Cook With No Books
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