Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash 907g of ginger, peeling partially or leaving skins on as preferred. Break large knobs into smaller pieces, slice thick pieces in half horizontally, pound each piece with the flat side of a cleaver to loosen fibers, and cut into 1/4-inch thick slices.
Watch out
Press firmly down with the flat side of the cleaver rather than smashing from high above
otherwise ginger juice splatters and the blade may slip
Thoroughly wash hands and utensils with soap after handling raw pork to prevent cross-contamination.
Add 1200ml room temperature water and 907g pork knuckles into a pot. Cover and bring to a boil over high heat. Uncover, reduce to medium, and boil for 2-3 minutes until heavy foam and scum release. Transfer pork knuckles into a bowl of cold water, rinse each piece thoroughly under running water to remove all scum, and drain well.
local_fire_departmentHigh heat to boil, then medium heat for 2-3 minutesWatch out
Always start parboiling pork knuckles in cold water
dropping them into hot water instantly tightens surface proteins and traps internal blood and impurities inside the meat
Without adding any oil, heat a dry wok over medium heat and add all 907g of sliced ginger. Stir and spread the ginger pieces against the wok surface, dry stir-frying for 4 to 5 minutes until excess moisture has completely evaporated, edges are lightly browned, and fragrant.
local_fire_departmentMedium heat dry-fry for 4-5 minutesWatch out
Do not add any cooking oil and maintain medium heat
oil prevents ginger from soaking up vinegar later, and high heat will scorch the ginger before its moisture evaporates
Pour 1200ml sweet black vinegar, 90ml Zhenjiang black vinegar, 30g rock sugar, and 1 tsp salt directly into the wok with ginger. Bring to a boil over high heat for about 2 minutes until sugar dissolves. Turn heat to low, cover, and simmer for 5 minutes. Uncover and gently simmer for another 4 to 5 minutes so ginger absorbs the vinegar flavors.
local_fire_departmentHigh heat to boil, then low heat covered for 5 mins and uncovered for 5 minsWatch out
Never use an unlined cast iron or carbon steel wok to simmer vinegar for long periods
the strong acid will corrode the metal and impart a harsh metallic taste
Place 10 eggs in a small pot and cover with 1000ml cold water. Bring to a boil on high heat and cook for 5 minutes, then turn off the heat, cover, and let sit for 5 minutes. Transfer eggs into cold water to cool, peel shells completely, and set aside.
local_fire_departmentHigh heat boil for 5 mins, then off heat covered for 5 minsWatch out
Always start eggs in cold water to prevent shells from cracking
submerge immediately in cold water after cooking, otherwise shells will stick to the whites
Use heat protection gloves when pouring hot vinegar and pour slowly away from yourself to prevent severe burns from splashes.
Turn off heat. Use a skimmer to scoop out all ginger slices and lay them evenly across the bottom of a large clay pot (or stainless steel pot). Using oven mitts or kitchen towels for heat protection, carefully pour the hot vinegar broth from the wok into the clay pot.
Watch out
Layer ginger slices at the very bottom first
otherwise the pork knuckles will stick directly to the base of the pot and burn
Place the clay pot on medium-low heat until the vinegar boils gently. Uncover and add 907g parboiled pork knuckles, placing bone sides face down onto the ginger layer. Pour in about 480ml additional sweet vinegar to fully submerge all ingredients if needed. Cover and simmer on low heat for at least 60 minutes until pork is tender and gelatinous.
local_fire_departmentMedium-low heat to boil, then low heat covered for 60 minsWatch out
Never use high heat on a clay pot, as sudden high heat will crack the ceramic
placing bones facing down allows the acidic vinegar to extract bone calcium efficiently
Gently add all 10 peeled hard-boiled eggs into the simmering clay pot, ensuring they are fully submerged in vinegar. Simmer on low heat for 15 minutes, then turn off heat. If storing, keep in a cool place or fridge. If kept at room temperature, bring the stew back to a rolling boil every 2-3 days for food safety; the longer it soaks, the deeper the flavor.
local_fire_departmentLow heat for 15 mins, then turn off heat to soakWatch out
Boiling eggs on high heat for too long makes yolks chalky
simmer briefly on low and let them soak off-heat so yolks stay tender
Crispy Vegetarian Roast Goose
Ultimate Golden Honey Char Siu
Crispy Sweet and Sour Pork
Braised Pork Knuckles with Mushrooms in Dried Oyster and Black Moss
Crispy Salt and Pepper Squid Cantonese Style
Juicy Homemade Char Siu Bao