Saturday, November 16, 2013

Stewed pork feet with ginger and sweet vinegar. 豬腳薑醋

Benefits for this dish: Helps with the circulation, keeps you warm, lots of collagen, replenish your body.

Pork feet 6
Egg 12
Sweet vinegar (八珍甜醋)-2 bottles 1.2 L
Black rice vinegar  - 50 ml黑糯米醋
Salt-1 pinch

Traditional way  people make this soup base 1 month ahead. But one week is good, too. I did mine for 1 week to let the ginger and sweet vinegar marinated.

1.     Peel the ginger skin. Wash and dry them with a paper towel or let it dry by itself for a few hours.
2.     Use a knife to flatten the ginger.
3.     Prepare a frying pan. Cook ginger until they are dry. Add 1 pinch of salt and olive oil. Continue to cook them until you can smell the ginger.

4.   Prepare a big stewing pot. (Make sure it’s not metal. It’s better to use a glass or ceramic container to prevent your pot from changing colour. )  Add the ginger and the 2 bottles of sweet vinegar into the pot. When they start to boil, turn to small heat and cook for 1 hr.
5.     Let it cool down.
6.     Rest them at least one week in a cool area where there is no sun exposure. (I put mine in the basement.) The cantonese traditional way to do is to prepare this dish 4 weeks before the mom gives birth. You repeat boiling the pot once a week.

7.     Boil a pot of hot water. When the water boils, cook the pork feet for 5 mins. Take them out and rinse with cold water.(Cleaning process)
8.     Prepare 6 eggs and cook them in a pot of water. When they start to boil, cook for another 10 mins. Take them out and put in a pot of cold water. It can help remove the shells easier.
9.     Add pork feet into the ginger sweet vinegar stew. Cook them for 1 hour and 30 mins, and add the eggs into the stew. When the stew starts to boil, let it sit with the lid closed for  a few hours until the eggs are colored.
10.  Serve. (If you find it's too fatty, you can refrigerate it first and scoop the fat out.)

(Reminder, the eggs will taste hard which is normal for this dish. Cantonese people usually cook the eggs first 3 days before serving. Let them sit in the stew and become hard outside. It’s kinda chewy. It’s supposed to be better for you, too. )