A very famous dish during the Chinese confinement month.
Black beans are packed with nutrients that affect our bodies in countless ways. Black beans are very high in fiber and protein, and rich with vitamins and minerals like vitamin A, calcium, iron, and manganese. Black beans also have high levels of flavonoids, which have antioxidant abilities, particularly anthocyanin, and contain some omega-3 fatty acids, which is considered a “good” form of cholesterol.
Black beans are a great source of folic acid in a diet, and have abnormally high levels of the rare compound molybdenum, which is very difficult to add naturally to a health regimen.
Ingredients: (serves 3)
1/2 Pork Hand / Leg (about 800g) - chop into pieces
100g Black Beans - dry fried until skin cracked
180ml Black Vinegar
80g Dark Brown Sugar
70g Ginger (Best to use Bentong ginger for more fragrant taste)
900ml Water
Step by Step:
1. Blanch pork meats in adequate water for 15 mins. Remove & rinse clean.
2. In a pot, boil water, black beans and flattened ginger pieces. Bring to a boil.
3. Once boiling, add in pork meats and reduce heat to simmer for 40 mins, covered with lid.
4. Then pour in black vinegar and continue let it simmer for another 15 mins.
5. Finally add in dark brown sugar and cover again to simmer for last 10 mins until pork meat become tender.
6. It's done & ready to eat. Serve hot.
It will be better to eat this on the next day as the pork meats sits in the vinegar & absorbs all the flavor. By next day it will be very flavorful & tasty. Just keep it in the fridge. Sometimes we kept until day 2 or day 3, and it just gets tastier. But normally it will be gone by Day 2.