One of my favorite stews on the planet has got to be this braised Chinese pork leg in black vinegar. It's sour, tangy, savory, slightly sweet, gingery, and pack full of flavor. Pair this with some simple white steamed rice makes this my ultimate comfort food.
This dish originated from Penang which is the north of Malaysia. Like all Penang food, you know you're in for a treat. With a cross culture hub, this is one of those dishes that has Chinese influence mix with local Malaysian flair.
It's pork leg that is braised in soy sauce and black vinegar. Aromatics like young ginger and garlic are added to the mix. Seasoned with salt and some sugar to balance the sourness makes this dish a really savory dish that warms the tummy.
The pork trotter is the perfect part for this dish as it naturally has a lot of gelatinous fat that adds to the stickiness in the stew after it's done cooking. It's typically cooked for 2-3 hours to get the maximum tenderness to the meat and fat.
It's typically served with white rice or you could have it with some bao or white bread. I'm sure it'll taste superb with those as well. Perhaps some mash potatoes? Who knows :D
If you're ever in Malaysia, this is a must try; a guaranteed crowd-pleaser!
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