Pork knuckle with vineger | 猪手醋

thank you to the pork supplier as he supply the recipe too

ingredients we have pork knuckle- cut in pieces (not using back leg because is because too much of fat ), half bowl of black bean, ginger 400g, black vinegar one bottle (720ml), water 340ml ( half of the vinegar volume), brown sugar in piece

谢谢G的爸爸，供应猪肉，还包食谱

选用的材料有猪手-切块（不爱猪脚因肥肉多）一只，黑豆半碗，姜400g，黑醋一枝（720ml），水340ml （醋量的一半），片糖

fry the black bean (dry pan) until the skin break off like the following photo

将黑豆干炒至皮裂开，像以下照片

remove the skin of ginger, cut in pieces then smash the ginger with the flat part of your knife

把姜削皮，切小块，用刀拍一拍

fry in dry pan to removed the exess moisture of the ginger

将姜炒至干身

then add in pork knuckle, fry to remove the excess moisture too 

加进猪手，再炒至干身

after that, remove the knuckle and ginger to a pot, add in vinegar and black bean, boil for 20 minutes 

将猪手和姜放进煲里，倒入醋和黑豆，滚煮二十分钟

after 20 minutes add in water, boil for another 30  minutes or until meat is tender

二十分钟后，加水，再煮三十分钟或以上，当肉已软了就可以

finally add sugar as desired (coconut sugar can be use too)

最后，放片糖调味（也可用椰糖）

P/S remember to blanch the pork knuckle before cook

注：猪手记得要汆水