BLACK VINEGAR BRAISED PORK SHOULDER

Servings: 4 pax
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Total: 60 Minutes
Difficulty Level: Medium

Ingredients

• 1kg of Pork Shoulder
  
• 200g of Young Ginger
  
• 100g of Old Ginger
  
• 350ml of Black Vinegar
  
• 4 tbsp of Dark Soy Sauce
  
• 5 tbsp of Soy Sauce
  
• 2 tbsp of Brown Sugar
  
• 1 tbsp of White Sugar
  
• 150ml of Water

Directions:

1. Blanch the pork shoulder cubes for 3 minutes, set aside.
2. Peel and slice young and old ginger, place at the bottom of the pressure cooker.
3. Add blanched pork shoulder cubes.
4. Pour black vinegar, dark soy sauce, soy sauce, brown sugar, white sugar and water.
5. Cover the lid by aligning both triangles on lid and bottom handle and lock it. Cook on maximum heat until the pressure indicator goes up to third level.

**Maximum level for most of the induction and electric cooktops is 2000 Watt, Medium level at 1000 Watt and Minimum heat at 500 Watt or lower.

**For gas stoves, Maximum heat is the widest flame under the bottom of pressure cooker/ pan without flaming the sides.

      6. Turn heat to minimum and cook for 20 minutes, switch off/remove from heat.
      7. Wait for the pressure indicator to fully drop; open the lid.
      8. Ready to serve.

Tips:

1. You can replace the brown sugar with palm sugar.
2. You can use only young ginger if preferred.