500 g pork
3 cups water
3 tbsp black rice vinegar
1/2 tsp salt
3/4 tbsp 5 spice powder
2 tbsp vegetable oil
2 clove garlic and 1 (3 inch ) galangal pounded
3 tbsp dark soy sauce
4 tbsp light soy sauce
4 tbsp sugar or to taste
1/4 tsp salt or to taste
6 cups hot boiling water
Clean pork knuckles by plucking-off hair and scraping the surface of rind to remove dirt; set-aside.
In a pot, boil 3 cups of water with 3 tbsp vinegar, blanch pork knuckle thoroughly for few minutes, drain and set aside.
a bowl, mix together 1/2 tsp salt and five spice powder, rub the
mixture all over the pork knuckle and allow to marinade for at least few
Heat 2 tbsp oil in a wok over medium high heat.
Add-in the pounded garlic and galangal, saute till aroma.
Add-in dark soy sauce, light soy sauce and sugar, continue stirring till fully incorporated.
Add-in pork, turn to evenly coat with gravy and shrunk slightly.
hot water, allow to simmer for 3 hours or till pork is tender
and cook thoroughly and the gravy is thicken (turn occasionally).
Add-in salt and ready to serve.
Note: this recipe is best cook with duck meat