Black Vinegar Shank Recipe

The Cantonese-inspired post-natal dish can be consumed start from the first week of confinement. It supplements the calcium loss during pregnancy, helps to remove clogged blood from uterus and also prevent osteoporosis problem during menopause.

Use only clay pot, porcelain or glass ware to cook this dish and avoid using stainless steel or metal pot. Vinegar is an acidic medium and will corrodes stainless steel or metal pot surface. The liquid boiling in the pot tends to blend with this chemical mixture which is harmful to human body when consumed.

Ingredients :

• 1 piece of pig's shank (cut into pieces)

• 10 eggs (boiled and with the shell removed)

• 2kg old ginger (skinned and smashed)

• 3 tbsp sesame oil
  
  Seasoning :

• 1 bottle of sweet black vinegar

• 1 bottle black vinegar

• 2½ bottle water

• 400g palm sugar

• 200g rock sugar

Method :

1. Heat up sesame oil in a clay pot, sauté ginger until fragrant, then add in seasoning and bring to boil. After it reaches rolling boil, add in the hard-boiled eggs and simmer for 30 minutes. (picture 2-4)

2. Blanch the shank and discard the hair, rinse and put into pot, continue to simmer for another 30 minutes or until the shank is soften. Alternatively you can leave it overnight, the taste will be much better. (picture 5-6)

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