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
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.
Remarks:
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.