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Description
This recipe is courtesy of Stir and Style.
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork hocks
- 1 1/2 lb. ginger (cut into 2-3 inch pieces)
- 4 Tbsp. sesame oil
- 4 cups chinese black vinegar (aged)
- 1 1/2 cups brown sugar
- 10 hard boiled eggs
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Directions
- Ask butcher to chop up 2 lb. of pork hocks into smaller pieces. To clean the pork hocks, rinse with water, pluck any hairs, blanch in boiling water, then drain.
- Peel 1 1/2 lb. of ginger, cut into 2-3 inch pieces, and lightly bruise with the flat side of a knife.
- In a Dutch oven or clay pot (vinegar will damage cast iron or metal), heat 4 tbsp sesame oil and sauté ginger until fragrant and softened (about 5 minutes).
NutritionView More
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1090Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1090Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol730mg243% |
| Sodium2580mg108% |
| Potassium1050mg30% |
| Protein63g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber3g12% |
| Sugars57g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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