Cantonese Pork Knuckles with Ginger and Vinegar
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised pork knuckles simmered with ginger and vinegar in a rich, savory broth. Traditional postpartum Cantonese dish that's deeply flavorful and gelatinous from collagen. Long cooking time yields tender, nourishing results.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 pound ginger ((450g))
- 1200 ml Chinese sweet vinegar ((5 cups))
- 120 ml Chinese black vinegar ((1/2 cup))
- 1 pig trotter with shin ((the pork knuckle; should total about 2 lbs/1kg))
- 2 tablespoons Shaoxing wine
- 6 hard boiled eggs
- salt ((to taste))
At a glance
PER SERVING · TIME 925M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h 10m
- Sodium
- 491mg
- Total sugar
- 85g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 281mg
- Calcium
- 133mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 491MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.