Pork Leg Vinegar is a traditional Hakka dish, and this delicious and nourishing dish must be included in the confinement meal. The method and ingredients are not complicated. It tastes sour and sweet, is very appetizing, and has pork leg with full of collagen. It is very good to eat with rice! Of course, each family of traditional dishes has its own unique cooking method. The method of pork leg vinegar shared today was handed down by my grandmother. I used to eat this taste when I was a child.
Generally speaking, pork leg vinegar is not cooked with white radish, but my grandmother thinks that adding white radish will give you more than one thing to eat, and it will not be easy to get greasy after eating so much meat. If you are confinement, don’t add white radish, because white radish is cold in nature, and it is not suitable for people with spleen and stomach deficiency, chronic gastritis, gastric ulcer, etc. In addition, some people will add some dried chili to taste a little spicy and appetizing. Some people add boiled eggs and marinate them together, which should also be delicious. Another confinement meal Yellow Wine Chicken you might like.
Our family has always added raisin wine to cooking, and pork leg vinegar is no exception. Pour the pork leg into the pot without the steps of blanching, then add wine and black vinegar and stir-fry it to burn its blood and also help to remove the porky smell. In fact, the old ginger, black vinegar, and wine in the ingredients have the effect of removing the porky smell. As for confinement people, it is best to use sesame oil and ginger when cooking this dish. The effect of expelling wind and warming the body is the best. If you are afraid of getting heaty, you can use cooking oil and young ginger instead. The taste will not be too different, and it is equally delicious.
If you like the pork leg vinegar recipe we share, kindly share it with your relatives and friends~ wish you have a nice day!
Pork Leg Vinegar
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- 400 g Pork Leg half leg
- 40 g Old/Young Ginger
- 50 g Rock Sugar
- 2 tbsp Cooking Oil/Sesame Oil
- 1 tbsp Dark Soy Sauce
- 1 tsp Salt
- Appropriate amount of water
- 1 White Radish not for confinement
- 2 tbsp Black Vinegar for sauteing
- 2 tbsp Raisin Wine for sauteing
- 2 scoops Black Vinegar adjustable
- 2 scoops Raisin Wine adjustable
- Clean the ginger and slice it. Peel the white radish and cut it into pieces for later use.
- Heat oil in a pan, add ginger slices, and saute until fragrant.
- add rock sugar and stir fry with the pork leg.
- Add dark soy sauce and wine (for sauteing) to color and remove the porky smell.
- Pour in black vinegar (for sauteing), add white radish and stir-fry evenly.
- Add water to about 3/4 of the pork leg, then add black vinegar. Bring to a boil over high heat, then reduce to medium heat and simmer for 45 minutes or 1 hour.
- Finally open the lid, season with salt and wine, bring to a boil and enjoy while hot. It tastes better the next day.