|Almost everything inside can be consumed, from the meat to the ginger|
But when they requested for pork knuckle vinegar, it got me scratching my head. Someone has mismatched this dish with the wrong kitchen lady. Even so, I shall rise up to the challenge.
And so I ran to my cleaner lady who is a traditional Hokkien. The vinegar used in this case is Dog brand, 'the best' in the market, as recommended by her. She should know best since she cooks the dish as a confinement nourishment for all her daughter in laws.
I use a mixture of old and young ginger so that I can have the complex 'taste' and eat it as well. Vinegar ginger is the latest favorite: firm, juicy and infused with the taste of pork, dark sugar and top vinegar. Not to mention the pork : succulent meat falling off the bones, gelatinous skin that melts in the mouth.
Just describing it sends my salivary glands into overdrive.
Here's what I did with a front hock of a pig :
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 !