Ingredients (Serves 10)

10 catty (4.8L) Pat Chun Sweetened Vinegar

5 catty peeled ginger

2 pork knuckles (this will be more tender if taken from the foreleg) chopped into 8-10 pieces

10 hardboiled eggs, shelled

1 catty (480ml) Pat Chun Unsweetened Vinegar

Preparation

One month before childbirth:

Bring ginger and sweetened vinegar to a boil.

Re-boil regularly (at least once every 3 days) to kill any bacteria in the mixture and prevent mold from forming.

One day before distributing dish:

Bring pork knuckles to a boil in water. This cleans the pork knuckles and rids it of fat.

Add pork knuckles to vinegar-ginger mixture, and bring to a boil.

Boil for 30 minutes or until the pork knuckles are well cooked.

Add eggs before serving.

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