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