Tuesday, June 2, 2015

Braised Pork With Pickles

Black vinegar pig trotter or pork knuckles has been a family favourite for generations. Along the line (I don't know how it happened or when exactly!), mixed pickles were introduced into the dish. It made sense since the ones we use are vinegar-based and therefore, produces a similar tasting dish. 

This version turned out so delicious that it has been used time and time again in replacement of the usual vinegar sauces that was once considered a must traditionally.

The recipe shared here is one that I had noted down as my aunt cooked. She flew into the city two months ago and has been staying with me since. My aunt volunteered to make this dish for us out of the blue and I jumped with glee at the thought of seeing the process first hand!  

Tadaa..! Does it not look gorgeous? We finished the whole pot in one meal!

Braised Pork With Pickles - A Vinegary Take!

Taste-wise, this dish is vinegary-sweet. Be warned that we lean towards sour. It's a personal preference. Adjust the sugar measurements to suit your palate.

Braised Pork With Pickles
Ingredients :
-  800g pork (400g pork belly, 400g pork knuckles - into pieces)
- 1 cup smashed old ginger
- 1 bottle 530g Nowka mixed pickles (or any other brand)
- 1 tbsp thick dark soy sauce
- 1 tbsp black vinegar
- ½ tsp salt
- 1 tbsp sugar (or more)
- 2½ tbsp cooking oil
- 6 to 9 cups water

How-to :
1) Heat oil in large pot or pan.
2) Saute ginger for a minute or until lightly fragrant.
3) Add pork into the mix and stir-fry for a couple of minutes.
4) Stir in thick soy sauce, salt and black vinegar. Mix well.
5) Add enough water to stew covered until meat is tender (this took us an hour or so with 9 cups water in an electrical cooker on medium heat).
6) Once the meat is tender, cook until sauce is reduced to 2-3 cups.
7) Add mixed pickles (pour in all contents). Stir in sugar (to taste). Cook for a minute to allow the flavours to settle in. That's all there is to it.

Best eaten with plain white rice in view of strong flavour.

1) Pork pieces 2) Smashed ginger
3) Mixed pickles 4) Sauteing ginger in cooking oil

1) Stir-frying pork and ginger 2) Adding thick soy sauce, salt and black vinegar
3) Add enough water to cook until tender 4) Cook covered
5) Add the pickles once meat is tender 6) Add sugar and stir until combined

Braised Pork With Pickles - Best eaten with plain rice!

Yummy Braised Pork With Pickles

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  1. Hi Sharon,

    I'm a fan of sour food and wouldn't mind eating most of the pickles in this dish :p


    1. High 5, Zoe! Happy we have the same preference. ;)

  2. I love sour food, the addition of pickles in this dish makes it look super good!

  3. My mouth is watering, Sharon. This must be really good with pickles.

  4. This braised pork it sure sounds delicious and I like the idea of the pickled vegetables in it...not only add color as well and great flavors.
    Have a great week Sharon :)

    1. Thanks, Juliana - one of the yummiest changes made to a traditional recipe. :)

  5. Hi Sharon,
    I am new here. I am starting to love your blog. It is cosy, informative and delicious..:D

    Love this delicious looking dish. Especially the last picture, it is so inviting!

  6. This food look so delicious I started be hungry a little.
    would you like to follow each other on GFC? If you follow me,
    I will follow you back after it. Thank you! ^^

    1. Why, thank you! Sure. I'll do that right now. ^.^

  7. I must try this, I love pickles. Thanks for sharing!

  8. I must say you've very interesting recipes, dear! I've never tried adding pickles :D

    1. I'm blessed! This 'exploring thing' runs in the family .. ;)

  9. the finished product has a very nice colour to tempt one :D


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