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Pork Knuckle Ginger Stew
A classic Cantonese dish made with pork knuckles, ginger, vinegar, and eggs, traditionally served as a nourishing postpartum meal.
👤 Theodore Wu📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●knife
📝 Preparation Steps
1
(Day 1/3) Prepare the ginger by peeling the skin & letting it sunbathe overnight. This removes all the water so the spice from the ginger is extra concentrated.
ginger (peeled)3 lbs
2
(Day 1/3) Place the pork knuckles in a bowl, and rinse with water multiple times. This will wash out all the guts and ensure your pork is extra clean.
pork knuckles5 lbs
3
(Day 1/3) In a large pot, add the pork knuckles, some ginger slices (optional) and a cup of rice vinegar. Fill with water so that the pork knuckles are all covered, and bring to boil for ⏱️ 5 minutes.
pork knuckles5 lbsginger (peeled)3 lbsrice vinegar
4
(Day 1/3) The pork knuckles will have a translucent color, and put them in the fridge overnight.
pork knuckles5 lbs
5
(Day 2/3) Grab the sun-dried ginger, and chop them into chunks. Using the side of a knife, smash them into pieces. Give it a good whack!
ginger (peeled)3 lbs
6
(Day 2/3) Pour a quarter of the Chinese vinegar sauce into a large pot along with your smashed ginger. Bring to a boil for ⏱️ 5 minutes, and leave the pot overnight on the counter.
ginger (peeled)3 lbs
7
(Day 3/3) Take the pot from overnight and add in the pork knuckles from day 1 and all the peeled eggs (optional). Pour the remainder of the Chinese vinegar sauce.
pork knuckles5 lbsegg
8
(Day 3/3) Bring the pot to a boil, and you're ready to serve.
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