Braised Pork Hocks in Black Vinegar (Chi Keok Shin)

This dish has to be an acquired taste. Not many people would eat pork hocks but they are full gelatin which is really good for your skin elasticity i.e. improve your looks to be younger. Wonder why most Asian women do not have turkey necks? Perhaps they have been eating pork hocks all their lives. In addition, this dish has medicinal value in that it clean out the toxins from the body. Women in confinement (i.e. 1 month after giving birth) consume this to completely clean their uterus !!

Ingredients:

2 pkts of pork hocks from the Asian Grocery store

1 jug of black vinegar (Pat Chun label)

1 pound of fresh ginger, skin removed and sliced to 1 inch thick

Method:

Wash and clean out the pork hocks in cold water. In a large dutch oven pot, boil about 1/2 pot of water. When water is boiling, blanched the pork hocks for 3 mins. Remove the pork hocks in a colander. Run through cold tap water to clean out completely. Set aside. Meantime, remove the water in the pot and clean out the Dutch Oven pot. Wipe dry.

Add 1/2 jug of the Pat Chun vinegar. Bring to boil and add the pork hocks and ginger. Reduce heat to medium low and simmer for about 2 hours or until meat is tender.

If vinegar is too sweet, you may add 1/2 a bottle of black vinegar (normal type i.e. sour).

Serve with jasmine rice ! You will get addicted to this for life !