I had some pork knuckles in the freezer and needed to get rid of it to clear up some space. Debated on what to do with it and finally decided to cook it with chin kiang vinegar again. The last time I cooked this dish was with spare ribs and it was beautiful. It did not disappoint - full of flavour, sweet and sour and a definite appetite wetter. Some of the pork looks fat but it is more the pork skin all puffed up than anything else. The pork knuckles and gravy tasted like a milder version of 'chu keok chou'. The recipe for black vinegar pork is here .
I will be cooking up some noodles to go with the gravy tomorrow - can't wait !
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