Pork Knuckles & Ginger Stew - Pat Chun International Limited

Pork Knuckles & Ginger Stew

Ingredients (Serves 10)

  • 10 catty (4.8L) Pat Chun Sweetened Vinegar

  • 1 catty (600ml) Pat Chun Black Rice Vinegar

  • 5 catty ginger

  • 2 pork knuckles (chopped into 20 pieces)

  • 10 eggs


  1. One month prior to childbirth: Peel ginger, clean, dry and hammer with flat part of a knife. Simmer ginger and sweetened vinegar for 2 hours.

  2. Re-boil every week. (Note: Ginger must be completely immersed in vinegar. Add more Sweetened Vinegar if necessary.)

  3. One day before distributing or eating pork knuckles & ginger stew: Bring pork knuckles to a boil in water for 15 minutes. This cleans the pork knuckles and rids it of fat. Rinse, drain and set aside.

  4. Add Sweetened Vinegar, Black Rice Vinegar to vinegar-ginger mixture according to your taste, then add pork knuckles and bring to boil until the pork knuckles are completely cooked. Add boiled and de-shelled eggs. Bring to boil and switch off fire. Leave overnight and re-boil it before serving.


  • Black Rice Vinegar balances sourness of vinegar and softens pork knuckles.

  • Use cookware which are made of clay, ceramic, glass or stainless steel. Metallic cookware is not recommended.