Pork Knuckle and Ginger Stew (豬腳薑) Zhū Jiǎo Jiāng

Zhū Jiǎo Jiāng, also known as red vinegar trotter or vinegar pork knuckle, is an old traditional Cantonese recipe that was originally made for new mothers after birth. This dish is known for its rich flavor and its various health benefits. While the traditional recipe calls for making the dish with pig's feet, I prefer to use pork knuckles instead to add a bit more meat to the dish.

Tips

One important thing to note when making Zhū Jiǎo Jiāng is that the meat can dry out quite a bit during cooking. To prevent this, it is important to leave a bit of skin and fat attached to the pieces of meat.

Which Vinegar?

Zhejiang vinegar, also known as Zhenjiang vinegar or Chinkiang vinegar, is a type of black vinegar that is popular in China. It is made from fermented rice, wheat, barley, or sorghum and has a deep, rich flavor with a slightly sweet and sour taste. Zhejiang vinegar is commonly used in Chinese cooking, particularly in dishes like braised meat and dipping sauces.

Normal black Chinese vinegar is also made from fermented grains, but it may not be as rich or complex in flavor as Zhejiang vinegar. Black Chinese vinegar is usually less expensive than Zhejiang vinegar and is often used in larger quantities in cooking. It has a sharper, more acidic flavor than Zhejiang vinegar and is often used to add depth and tanginess to dishes.

Substitutions

The recipe below is for using the unsweeted vinegar if you do manage to find the sweetend version just omit the molasses and sugar and add a little sugar to taste if needed.

Ingredients

1 kg (2.2 lbs) Pig Knuckle or Trotters

200 g (7 oz) Ginger

300 ml (1 1/4 cups) Zhe Jiang Vinegar

300 ml (1 1/4 cups) Molasses

20 g (1 oz) Dark Brown Sugar or rock sugar (4 tbsp)

100 ml (1/4 cup) Water

Method

Peel and slice the ginger. Add it to a pan with all the other ingredients except the pork and the sugar. Bring it to a oil and allow it to marinate for a few hours or overnight.

Blanch the pork in plenty of boiling water to remove impurities. Discard the water and put the pork into the vinegar stock. Cook for 30-40 minutes until tender.

Boil the eggs for 10 minutes, shock under cold water and peel them. Add them to the vinegar and cook for 10 minutes. Serve with steamed rice.

I cannot find Tiancu Sweetened vinegar (甜醋) so I substituted it with a mix of 3 parts molasses to 3 parts Zhe Jian Vinegar to 1 part water.

I prefer to remove the meat from the bones to make serving easier but it is also fine to just cook the meat on the bone.