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In ancient chinese tradition, after a woman gives birth, she needs to stay at home and rest for at least 40 days. During this period, it is believed that they must consume foods with high calcium contents in order to replenish the lost nutrients from giving birth.
Ginger Pig Knuckle Soup contains all the ingredients believed to benefit these women. It is because the soup contains sweet vinegar, which helps dissolves the calcium from the pig bones, to assist the mother in absorbing the calcium when consumed. The black vinegar aids in circulation, speeds up the cell regeneration process, assist in increasing bile in the spleen and helps dissolves the fats in the pig knuckle. Sweet vinegar is believed to contain certain chemicals to reduce risk of cancer and heart disease.
The eggs contain protein, which aids in cell production. Last but not least, ginger aids in digestion, and helps balance the mother’s mental and emotional state. Ginger also contains vitamin C which helps increase immunity. Ginger also creates "heat" in the mother’s body to warm her up when she feels cold and weak after giving birth. However it is advised for women who have gone through cesarean to wait at least a month before consuming this soup, as the ginger can aggravate any open wounds.
RECIPE:
1) Scrape off the ginger skin. Crush ginger to allow full release of the ginger aroma and to reduce level of spiciness. The ginger vinegar is prepared one month before the baby is born. It requires repeatedly simmering the vinegar to allow better absorption of flavour. The longer the ginger is soaked, the less spicy it becomes.
2) Heat up oil in wok. Stir fry ginger until yellow juice seeps out of ginger and ginger is turning yellow. Add a little salt to further reduce spiciness.
3) Place bamboo rack at bottom of pot before putting in ginger. This will prevent ginger from sticking to pot. Put in ginger. Add sweet vinegar. The ratio of ginger and sweet vinegar should be 1:1.
4) Add Black glutinous rice vinegar. The ratio should be 10 catties ginger to 1 bottle black vinegar. Vinegar should cover ginger. Cook with medium low heat. Bring to boil. Reduce to low heat and simmer for 30 minutes. Turn off heat. Place chopsticks between pot cover and pot to allow heat to slowly dissipate. Do not cover pot completely or ginger vinegar will become spoilt.
5) Thereafter, heat up ginger vinegar once a week, each time bring to boil and then simmer for 15 minutes. Repeat for a month.
6) At least 10 days after baby is born, pig knuckles can now be added into prepared ginger vinegar. Scald pig knuckle briefly in boiling water. Cover pot and braise for 25 minutes. Turn off heat. Let it stand for 25 minutes until pig knuckle becomes tender.
7) Dish up the pig knuckles. Use small knife to remove white hard skin near toes. Soak pig knuckle in cold water. Scrub and wash again thoroughly removing all dirt. This process will allow knuckles to be crunchier and chewier.
8) Put the pig knuckles into the ginger vinegar now, use low heat to reheat, add in a little more black vinegar, hard boiled eggs, and heat for 10 minutes. Done.
In chinese tradition, it is also common for families to give bowls of the pig knuckle soups to family and friends as a way to announce the happy news. Though the soup tastes delicious, the soup itself is extremely high in calories. A bowl of soup can rack up to almost 400 calories, and each pig knuckle contains about 160 calories. Hence it would be wise to consume in moderation!
