◄ Back

Next ►

Picture 1 of 3

A friend of mine just gave birth two weeks ago and this reminds me the sweet vinegar pork feet that cooked by my mum occasionally. I could still remember how much I love it by eating bowl and bowl of rice with the sauce.

This traditional Cantonese dish is served to women who are in first month of confinement after childbirth and it is believed to supply extra nutrition. Of course, this dish is also for those who love the sweet and sour vinegar taste like me. So I decided to make this dish for the first time.

I am not a huge fan of pork feet. Therefore, I used the pork tenderloin as replacement. It will give the same results. Enjoy!

Ingredients:
1 lbs pork tenderloin (cut in cubes)
4 cm ginger (cut in slices)
2 dried chili pepper
1 gloves garlic (cut in chunk)
1 lemon (without the juice)
2 cups water
Salts to taste
Many of Loves (ya… no kidding)

For the sauce
2 tbsp Sesame oil
1 tbsp sugar
2 cup sweet vinegar (dark color)
1/2 cup water

Serve Size: 2~3 people

Cooking method:

1. Pan fry the pork without oil until it turn golden brown color(using a non-stick pan)
2. All in the lemon & water to boil together with pork around 10min, drain and rinse with cold water. Remove the lemon, keep the pork.
3. (This is to remove the raw meat smell)
4. Medium heat up sesame oil.
5. Pan fry ginger & garlic chunk until fragrance.
6. Add in the dried chili pepper, sugar & pork, stir fry it for 2 mins.
7. Turn heat to low, add in the sweet vinegar sauce for slow cooking for 60 mins.
8. Add in the water, and cook for 2min and ready to serve.

Serves as part of a meal.