Archive for the pork Category

腿肉的黑醋 (Pork Trotters & Ginger in Sweet Black Vinegar)

Posted in food, home made, pork, recipes on October 27, 2011 by thewingedpalate

In Cantonese tradition, a new mother eats chicken wine soup for the first ten days after giving birth. Then for the rest of the month, the mother-in-law makes pig’s feet and ginger in black vinegar, which are said to help the mother produce more milk for the baby. The eggs in this dish are a symbol of birth and life, and the ginger helps to reinvigorate the mother’s body. To make this correctly you must peel the ginger which takes incredible patience. – Excerpt from The Wisdom of the Chinese Kitchen

I just fell in love with this dish when my 3rd auntie made this for us.  This is a must order dimsum fare during trips to Hong Kong.  I enjoy the sweet sour taste of the vinegar, the sticky gelatinous consistency of the sauce which comes from the long cooking time and of course the pig trotters.  I eat it with mashed up hard boiled egg in the sauce, no rice.

腿肉的黑醋 (Pork Trotters & Ginger in Sweet Black Vinegar)
1.5 kg pigs’ fore-leg, split and cut into 2 inch lengths
1 kg ginger, peeled and smashed
1 teaspoon sesame oil
21 ounce bottle Chinese sweetened black vinegar (ie. Guan Ji Vinegar Sweetened)
1 tablespoon dark soy sauce
2 teaspoons salt, or to taste
6 to 8 eggs, hard boiled, in their shells

Pig's Trotter with Ginger in Sweetened Vinegar


  • Blanch meat and set aside.
  • Heat oil in a pot (preferably clay pot, do not use metal or it will react with vinegar).
  • Saute ginger till fragrant.
  • Add vinegar, water, rock sugar and salt. Bring it to a boil.
  • Reduce to a simmer and continue simmering for an hour.
  • Add in the meat and simmer on low fire for at least an hour or till the meat is tender.
  • Serve hot with rice.

Sticky BBQ Baby Back Ribs

Posted in BBQ, food, pork, recipes on September 3, 2011 by thewingedpalate

I enjoy barbecues, specially baby back ribs BBQ that’s sweet, salty and spicy.  This is the recipe I alway go back to.  Sticky sweet and savory with a little kick.  This has always been a family favorite.  A regular finger food during New Year’s Eve together with pork bbq on stick and roasted marshmallows.  Adapted from The Doubleday Cookbook Vol.1 (1975).

BBQ Baby Back Ribs

5 lbs spareribs, cut into serving-size pieces
2 cups water

1/2 cup kettle broth
1/2 cup ketchup
1/3 cup honey
1/3 cup soy sauce
2 tablespoons dry sherry
2 small slices fresh gingerroot, peeled and crushed
1 clove garlic peeled and crushed
Dash of hot pepper sauce


  • Place ribs in a very large heavy skillet or roaster.
  • Add water, cover and simmer for 1 hour; drain, reserving 1/2 cup kettle broth.
  • Spread ribs out on a large tray.
  • Mix kettle broth with remaining sauce ingredients and pour over ribs.
  • Cover and refrigerate 8 hours, turning 1-2 times
  • When ready to cook, preheat broiler or prepare charcoal grill.
  • Broil or grill ribs 4″-5″ from heat, basting continually with sauce and turning often until all sauce are gone and ribs are crisply brown. About 15 minutes.