1 or 2 (500-1000 g) pork knuckles
3 cups water
3 tbsp black rice vinegar
4 tbsp sesame oil
1/2 bulb garlic, crushed or chopped
350 g (3 x 3 inches thumbs) fresh ginger, crushed or sliced to thin strips
2 dried chili
5 - 6 cups water (it will be evaporated for simmering the pork knuckles till tender)
2 cups black rice vinegar
3 tbsp light soy sauce
2 hard boiled eggs, gently broke the shell (shell-on for extra calcium; add more if desired)
2 dried chinese mushroom, soaked
1/2 - 1 cup sugar (brown sugar/rock sugar/sugar) or to taste
1 tsp salt or to taste
Method:
Clean pork knuckles by plucking-off hair and scraping the surface of rind to remove dirt.
In a pot, boil 3 cups of water with 3 tbsp vinegar.
Add-in pork knuckle to scald for 1o minutes.
Drain well and again, clean the pork knuckles by plucking-off any leftover hair and scrape the rind; cut to 4 pieces; set-aside.
Heat oil in a deep wok or pot, fry ginger and garlic till fragrant and start to golden brown (about 2 minutes).
Add-in the remaining ingredients and lastly pork knuckle, bring to boil covered/uncovered for 30 minutes
Reduce heat and let to simmer covered/uncovered for at least 2 hours or till the pork knuckle is soften and tender (stir occasionally).
Finally, adjust taste accordingly with sugar and salt .
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