Recipe: Cherry Vinegar Ginger and Pork

Lunar New Year 2018 is around the corner and we are busy prepping the big reunion dinner dishes. Here is mum’s latest contribution – something usually reserved for confinement but mum has made it for guests and neighbors following a positive reception.


This recipe requires more than a day of preparation, but is worth it in the end.

“This is usually served during confinement as ginger provides the body with heat.  Using cherry vinegar instead of regular vinegar helps provide anti-inflammatory properties and is a lot smoother.”

Serves a family:

1 kg Young fresh ginger

2.5 kg Pork Trotter

1.5 litre Cherry Vinegar

500 ml water

350 g Rock Sugar

350 g Brown Sugar

4 tbsp Sesame Oil for frying ginger

2 tbsp Sesame Oil for frying pork

Method:

  • Wash and dry the pork trotter and leave in fridge to be used next day.
  • Scrap skin off the young ginger
  • Crack the root with a knock and leave aside to dry
  • Heat sesame oil and fry the ginger in medium fire till slightly brown and fragrant
  • Transfer the fried ginger into a stainless steel or earthenware pot.
  • Switch off fire from the wok.  Pour the vinegar and water into the wok to gather the rest of the sesame oil and then pour into the pot where the ginger is.
  • Add the brown and rock sugar into the pot and heat it up to a boil.
  • Boil in low heat for 5 min and then switch off the fire.  Leave the ginger to soak in the pot overnight.
  • Add the brown and rock sugar into the pot and heat it up to a boil.
  • Heat 2 tbsp sesame oil in work and fry the pork till brown.
  • Add the fried pork into the vinegar and ginger pot.
  • Bring to boil and lower heat to boil for 30 minutes over low heat or until pork is cooked through and is tender.
  • Leave aside covered.

To serve, heat up the pot and serve with rice.”

The end result looks amazing – but don’t forget to spoon off all the oil that has risen from the pork. That will make this dish much healthier. Enjoy!

Adelaide Harvests

Adding good, clean and healthy choices into our food-chain means a lot to me. At the same time, opening a global window for the wonderful farmer friends I meet in pristine land of South Australia makes me happy.

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