Cantonese Pork Knuckles with Ginger and Vinegar

Step 1

Use the back of a paring knife or spoon to scrape the skin off the ginger, keeping the ginger in large pieces. Once peeled, rinse them clean and wipe them thoroughly dry. Lightly smash each chunk with the side of a knife or other flat, heavy tool.

Step 2

In a clean, dry wok over medium heat, cook the ginger for 10 minutes. Be careful not to burn it. If any of the ginger burns, trim away the burnt spots, or the finished dish will be bitter.

Step 3

Add the ginger chunks to a large non-reactive cooking vessel, along with the two types of vinegar. Cover and bring to a boil. Once boiling, turn the heat down to medium. Simmer for 90 minutes. This is a good time to taste the vinegar mixture––free feel to add more black vinegar for tartness.

Step 4

While the vinegar and ginger are simmering, take a separate pot and add the pork. Cover it with cold water, and add 2 tablespoons Shaoxing wine. Bring to a boil and boil for an additional 3 minutes. Turn off the heat, drain, and rinse the pork. Set aside.

Step 5

Once the vinegar and ginger have simmered for 90 minutes, stir in the pork. (If you prepared the vinegar and ginger base in advance, bring it to a boil before adding the pork.)

Step 6

Cover and cook for another 60-90 minutes over medium heat. You’ll know it’s done when you can easily poke through the pork skin with a chopstick.

Step 7

While the pig trotters and pork knuckles are cooking, boil the eggs. We came across this rigorously tested method Serious Eats. Bring 3 quarts of water to a boil in a large pot (it sounds like a lot, but it helps get the eggs to the right temperature to be easy to peel). Lower the eggs into the boiling water, and boil for 30 seconds. Cover the pot, reduce the heat to low, and simmer for 11 minutes. Transfer to a bowl of ice water. Once cool, tap the eggs against the counter all over to crack the shell, and peel under a thin stream of running water.

Step 8

Once the pig trotters have reached an ideal doneness, carefully submerge the peeled eggs and bring everything to a boil. Turn off the heat, and let it sit overnight. The next day, reheat, salt to taste, and serve hot.