Pork Leg Vinegar is a traditional Hakka dish, and this delicious and nourishing dish must be included in the confinement meal. The method and ingredients are not complicated. It tastes sour and sweet, is very appetizing, and has pork leg with full of collagen.
Clean the ginger and slice it. Peel the white radish and cut it into pieces for later use.
Heat oil in a pan, add ginger slices, and saute until fragrant.
add rock sugar and stir fry with the pork leg.
Add dark soy sauce and wine (for sauteing) to color and remove the porky smell.
Pour in black vinegar (for sauteing), add white radish and stir-fry evenly.
Add water to about 3/4 of the pork leg, then add black vinegar. Bring to a boil over high heat, then reduce to medium heat and simmer for 45 minutes or 1 hour.
Finally open the lid, season with salt and wine, bring to a boil and enjoy while hot. It tastes better the next day.
INSTRUCTIONS VIDEO
NOTES
❤️ Tips1. If there is no raisin wine, you can add the rice wine or Huadiao wine, any wine you like is fine.2. The sugar, vinegar, and wine of the seasoning can be adjusted according to your own taste.