Pork knuckles and ginger stew is a classic and very traditional Cantonese postpartum confinement dish. Nowadays, some Chinese restaurants in Hong Kong offer this pig trotter ginger black vinegar stew as dim sum items such as clay pot rice, lo mai gai, turnip cake, cheung fun, custard buns, siu mai and taro buns. Let’s learn how to make this pork knuckles and ginger vinegar stew recipe for your snack or postpartum confinement meal with detailed step by step photos instructions and a video below the recipe card.
Love Chinese food? Check out these mapo tofu, eggplant & pork, soy sauce chicken wings, garlic chives & eggs, hairy gourd vermicelli, bitter melon with beef, Chinese hot dog and pork patty recipes.
What is Cantonese pork trotter and ginger vinegar stew?
Pork knuckles and ginger stew in Cantonese it calls jyū geuk gēung (豬腳薑) and in Mandarin it calls zhū jiǎo jiāng (豬脚姜). It is a classic and traditional Cantonese cuisine. Originally, it was not an everyday Chinese dish. However, nowadays some Chinese restaurants in Hong Kong offer this pork knuckles ginger stew as dim sum items for afternoon. It is a dish traditionally eaten by mothers who have new babies. Besides, this dish is well known in the Canton area, southern part of China. The reason and benefit of this Chinese pork trotter ginger vinegar is to restore strength and recover health for the mothers after giving birth. In addition, it presents to friends and family to indicate the arrival of a new baby.
When and why do people make pork trotter ginger vinegar stew?
Pork knuckles or pig feet ginger black vinegar stew is a must have dish for Cantonese women’s postpartum confinement, in Cantonese it is known as cho yut (坐月). The theory and benefits behind this pig trotter (pig feet) ginger black vinegar stew is to help new mothers to recover. It is because people believe the ginger vinegar stew helps warming, restoring and strengthening their body. Also, it is beneficial for confinement mothers to consume pork trotter vinegar because it enhances their energy, also known as "qi"(氣).
The calcium in the bones of the pork knuckles dissolves in the vinegar during the cooking process. The main idea of this dish is to replenish calcium lost during pregnancy. Also, ginger is rich in Vitamin C which helps strengthen the mother’s immune system. And, it can remove the “wind”, in Cantonese it calls “fung”(風), which is generated during delivery of the baby. Moreover, ginger helps with lactation. And, eggs provide postpartum moms protein which helps repairing muscles.
What are the ingredients for a Chinese ginger vinegar recipe?
In this Cantonese pork knuckles and ginger vinegar stew recipe, the main ingredients are pork knuckles (pig feet), ginger, Pat Chun sweetened black vinegar and eggs.
Cooking tips for how to make Cantonese pork knuckles with ginger and vinegar:
- Peel off and wash ginger.
- Use the side of the knife to smash the ginger, break it down a little bit. This can help ginger absorb the sweetened black vinegar.
- Or, some people like to cut ginger into slices. Personally, I like it in chunks.
- Stir fry the ginger until it is dry and slightly browned. The purpose of this step is to dry the ginger. Remember don’t add oil to stir fry the ginger.
- When the ginger is dry and slightly brown, put them into a clay pot. Pour the sweetened Pat Chun black vinegar into the pot. Turn on medium high fire, until it’s boiling. Then, turn the fire small and simmer for at least 2 hours.
- Personally, I like to cook until the ginger is not spicy, the process takes 1 to 2 weeks. Therefore, I normally make this dish a month before the due date of the baby. I don’t cook the pork trotter/knuckle and eggs until the ginger is not that spicy. I reheat the ginger with the black vinegar until it is boiling and don’t open the lid. Then, turn off the fire. Just leave it on the stove, I repeat this step for 7-14 days. Usually it is 14 days, so the ginger is not spicy. When the ginger is ready, I put the pork trotter and eggs.
- If you use a slow cooker, it can shorten the days to cook the ginger and it will not be spicy.
- You can add more eggs as you need. Also, you can add more eggs the next day or so.
FAQs:
Yes, you can. I used to make this dish for my postpartum confinement meal. However, I like it so much and I will make it once in a while.
Traditionally, people add and use black vinegar. Depending on which brands of black vinegar. Some brands are very sour and require a lot of sugar in order to make this dish taste good.
I like Pat Chun Sweetened black vinegar to make this Chinese pork/ pig knuckles ginger vinegar stew recipe because it is already sweetened and has a better taste. I have tried other brands of black vinegar like Pearl River Bridge and Koon Chun. But, they are very sour and need to add a lot of sugar. Therefore, I recommend using Pat Chun brand sweetened black vinegar and not mixing with other black vinegar. 
Yes, sure you can. However, personally I still only like to add Pat Chun sweetened black vinegar because it is very flavorful and tasty. Also, people in different areas make this dish slightly different. I am trying to show and make a traditional Hong Kong Cantonese style pig feet ginger black vinegar stew.
If the vinegar is not polluted, it could last for weeks to months long enough to sustain consumption during the confinement period. Make sure to reboil it every 2-3 days. This way, you can just leave it out and not refrigerate it.
Do not leave the eggs in the vinegar stew for too long, recommend consuming the eggs the same day as you cook it. Also, remember to use clean and dry utensils each time you get the pork trotter ginger stew. Therefore, it doesn’t contaminate the stew.
I know some people do. But, I do not recommend it because it doesn’t last long and will spoil quickly if you don’t refrigerate it.
Yes, sure you can. And, it can shorten the days of making the ginger not spicy.
Instructions for how to make pork knuckles and ginger black vinegar stew:
Preparation:
1. Use a butter knife or a peeler to peel off 3 pounds of fresh ginger roots. Then, rinse or wash it.
2. After that, use the side of the knife to smash the ginger, break it down a little bit. This can help ginger absorb the sweetened black vinegar. Or, some people like to cut ginger into slices. Personally, I like it in chunks.
Cooking:
3. Next, put the peeled ginger from step 2 into the wok and turn on medium small fire. Stir fry the ginger until it is dry and slightly browned. The purpose of this step is to dry the ginger. Remember don’t add oil to stir fry the ginger.
4. The following step, transfer the stir fried ginger from step 3 into the clay pot.
5. Pour 5 cups ( 2 bottles of 20 fl oz, 600 ml each bottle) of Pat Chun sweetened black vinegar in the pot. Cover the lid and turn on the fire to medium and let it cook until it's boiling. Then, turn the fire to small and simmer for at least 2 hours.
6. * Personally, I like to cook until the ginger is not that spicy, the process takes 1 to 2 weeks. Therefore, I normally make this dish a month before the due date of the baby. I don’t cook the pork trotter/ knuckle and eggs until the ginger is not spicy. I reheat the ginger with the black vinegar until it is boiling and don’t open the lid. Then, turn off the fire. Just leave it on the stove, I repeat this step for 7-14 days.
7. When the ginger is ready and not that spicy, pour 6 cups of water into the wok and turn on high fire. Let the water boil.
8. Put 2 pounds of pork knuckles/ trotter (pig feet) into the boiling water. Let it cook until it's boiling again.
9. Drain and rinse the pork knuckles.
10. After that, put the boiled pork knuckles into the ginger black vinegar stew. Cover the lid and turn on medium fire until it's boiling. Then, turn the fire to small and simmer for 30 minutes.
Cooking Eggs:
11. Meanwhile, pour 1 cup of water into the instant pot and put in a rack. Then, place 12 eggs on the rack. Close the lid and vent, push the manual button to adjust time for 2 minutes at high pressure and naturally release the pressure.(See details on how to make hard boiled eggs instant pot post or you can just boil it over the top stove for 15 minutes.)
12. When the eggs are done, put the eggs into the ice bath. (2 cups of ice and 4 cups of water)
13. Peel off the hard boiled eggs and put them into a bowl.
14. After cooking the pork knuckles for 30 minutes, open the lid.
15. Add the hard boiled eggs from step 13. Mix the vinegar sauce and eggs a little bit and turn off the heat. (You can add more eggs as you need. Also, you can add more eggs the next day or so.)
Enjoy this delicious and classic Cantonese pork knuckles and ginger stew recipe! Also, check out these Chinese pickled cucumbers, Chinese pork cured pork belly, sweet zongzi, beef chow fun, massaman curry, ma yi shang shu, kimbap and tomatoes & eggs recipes.
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Pork Knuckles and Ginger Stew
Equipment
- 1 Clay pot
- 1 Wok or pot
- 1 Rack (Optional)
- 1 Instant Pot (Optional)
Video
Ingredients
- 5 cups Pat Chun sweetened black vinegar (2 bottles, each bottle is 20 fl oz / 600 ml)
- 3 pounds Ginger
- 2 pounds Pork knuckles/ trotter
- 12 Eggs (You can cook more or less according to you need)
Water for boiling Pork Knuckles:
- 6 cups Water
Water for Cooking Eggs in Instant Pot:
- 1 cup Water
Ice Bath for the Eggs:
- 4 cups Water
- 2 cups Ice
Instructions
- Use a butter knife or a peeler to peel off 3 pounds of fresh ginger roots. Then, rinse or wash it.
- After that, use the side of the knife to smash the ginger, break it down a little bit. This can help ginger absorb the sweetened black vinegar. Or, some people like to cut ginger into slices. Personally, I like it in chunks.
- Next, put the peeled ginger from step 2 into the wok and turn on medium small fire. Stir fry the ginger until it is dry and slightly browned. The purpose of this step is to dry the ginger. Remember don’t add oil to stir fry the ginger.
- The following step, transfer the stir fried ginger from step 3 into the clay pot.
- Pour 5 cups ( 2 bottles of 20 fl oz, 600 ml each bottle) of Pat Chun sweetened black vinegar in the pot. Cover the lid and turn on the fire to medium and let it cook until it's boiling. Then, turn the fire to small and simmer for at least 2 hours.
- * Personally, I like to cook until the ginger is not that spicy, the process takes 1 to 2 weeks. Therefore, I normally make this dish a month before the due date of the baby. I don’t cook the pork trotter/knuckle and eggs until the ginger is not spicy. I reheat the ginger with the black vinegar until it is boiling and don’t open the lid. Then, turn off the fire. Just leave it on the stove, I repeat this step for 7-14 days.
- When the ginger is ready and not that spicy, pour 6 cups of water into the wok and turn on high fire. Let the water boil.
- Put 2 pounds of pork knuckles/ trotter (pig feet) into the boiling water. Let it cook until it's boiling again.
- Drain and rinse the pork knuckles.
- After that, put the boiled pork knuckles into the ginger black vinegar stew. Cover the lid and turn on medium fire until it's boiling. Then, turn the fire to small and simmer for 30 minutes.
- Meanwhile, pour 1 cup of water into the instant pot and put in a rack. Then, place 12 eggs on the rack. Close the lid and vent, push the manual button to adjust time for 2 minutes at high pressure and naturally release the pressure.(See details on how to make hard boiled eggs instant pot post or you can just boil it over the top stove for 15 minutes.)
- When the eggs are done, put the eggs into the ice bath. (2 cups of ice and 4 cups of water)
- Peel off the hard boiled eggs and put them into a bowl.
- After cooking the pork knuckles for 30 minutes, open the lid.
- Add the hard boiled eggs from step 13. Mix the vinegar sauce and eggs a little bit and turn off the heat. (You can add more eggs as you need. Also, you can add more eggs the next day or so.)
Notes
Cooking tips for how to make Cantonese pork knuckles with ginger and vinegar:
- Peel off and wash ginger.
- Use the side of the knife to smash the ginger, break it down a little bit. This can help ginger absorb the sweetened black vinegar.
- Or, some people like to cut ginger into slices. Personally, I like it in chunks.
- Stir fry the ginger until it is dry and slightly browned. The purpose of this step is to dry the ginger. Remember don’t add oil to stir fry the ginger.
- When the ginger is dry and slightly brown, put them into a clay pot. Pour the sweetened Pat Chun black vinegar into the pot. Turn on medium high fire, until it’s boiling. Then, turn the fire small and simmer for at least 2 hours.
- Personally, I like to cook until the ginger is not spicy, the process takes 1 to 2 weeks. Therefore, I normally make this dish a month before the due date of the baby. I don’t cook the pork trotter/knuckle and eggs until the ginger is not that spicy. I reheat the ginger with the black vinegar until it is boiling and don’t open the lid. Then, turn off the fire. Just leave it on the stove, I repeat this step for 7-14 days. Usually it is 14 days, so the ginger is not spicy. When the ginger is ready, I put the pork trotter and eggs.
- If you use a slow cooker, it can shorten the days to cook the ginger and it will not be spicy.
- You can add more eggs as you need. Also, you can add more eggs the next day or so.
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