Braised Pork Hock with Ginger and Sweet Vinegar

Ingredients

Instructions

1. 1

   Thoroughly clean the pork hocks, removing any hair. Blanch them in a large pot of boiling water with salt for 10-15 minutes to remove impurities. Drain and rinse well.

2. 2

   In a large clay pot or heavy-bottomed pot, add the smashed ginger, sweetened black rice vinegar, dark brown sugar, and water. Bring to a boil over high heat.

3. 3

   Once boiling, add the blanched pork hocks. Reduce heat to low, cover, and simmer for at least 1-1.5 hours, or until the pork hock is very tender and gelatinous.

4. 4

   Taste the sauce and adjust sweetness or sourness if needed by adding more sugar or vinegar. Serve hot, usually with steamed rice or boiled eggs (optional).