It seems like Fiorina was just born yesterday. It has been 12 days since our bundle of joy arrives.
The 12th day of confinement is also marked by a small celebration by preparing a Braised Pork Hocks with black vinegar and Lo Mai Gai/ Glutinous Rice with Chicken. I asked my mom why there’s celebration on the 12th day and she’s not exactly sure why, but it has been the tradition (at least at our hometown where I grew up). Normally, if you have a baby boy, then only there is Lo Mai Gai. The traditional Chinese values male more than female. I do not accept such sexism. lol! Boy and Girl are just as precious.
The black vinegar is also used for the purpose of cleansing the blood. The Braised Pork Hocks with Black Vinegar is not only prepared during the 12th day of confinement period.
BRAISED PORK HOCKS WITH BLACK VINEGAR (4-6 servings)
1 lb Pork Hocks
1 lb Pork Feet
1 lb whole ginger (washed and scrubbed, leave the skin on)
1 large root of ginger (washed and leave the skin on)
7 oz (200 g) Palm Sugar/ Gula Jawa
1 bottle of Black Vinegar / 22 fl oz (667 g)
8 Cups of water
1 Cup of raw peanuts (shelled)
4 Tbsp sesame oil
COOKING METHOD :
Prepare this overnight:
1. In a big pot/dutch oven, bring 8 C of water to a boil. Lower the heat and add in the Black Vinegar, whole ginger, Palm sugar/Gula Jawa. Cook for about 1 hour and let it sit overnight
The next day:
2. Bring a big pot of water to boil and briefly cook the pork feet and pork hocks to get rid of the “meaty” smell. Discard the water and set the pork feet and pork hocks aside
3. In another big pot/dutch oven, heat the sesame oil and add in the sliced ginger and saute until fragrant. Add in pork hocks and pork feet and saute until they turn color (they won’t be cooked through yet). Pour this into No. 1 and add in peanuts. Cook on low heat with lid on for at least one hour or until the pork hocks and pork feet are tender