Oink oink

HC loves duck, whenever he feels like eating duck he will say ‘quack quack’. But lately we’ve been eating lots of ‘oink oink’.
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This was my first time cooking Ju Kiok Geung Chou (braised pork trotters with sweetened vinegar and ginger) which is a traditional Cantonese confinement recipe. I was surprised at the large amount of ginger and vinegar required for this dish and was already very light handed despite using half a bottle of sweetened vinegar. Funnily enough, it was HC that liked this dish the most, it tasted even better double braised the next day with the ginger becoming sticky and sweet like candy.

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A friend gave us a slab of pork belly which was pre marinated with olive oil and rosemary. It’s going to take a while for us to finish this over the week.

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Simple olive oil spaghetti with loads of garlic and parsley.

Baby Tristan’s first full moon celebration is coming up soon, lots of cooking coming up šŸ™‚

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6 Responses to “Oink oink”


  1. 1 slappedbygunk January 6, 2013 at 4:15 pm

    I liked geung cho! So easy to eat with the tangy vinegar sauce.

  2. 3 Jason January 7, 2013 at 1:45 pm

    Hi Di,

    The geung cho will continuously gain flavour as you repeatedly cook it. I remember my dad cooking it several times in the beginning before it was ready to eat.

  3. 5 sakuratrees January 7, 2013 at 5:17 pm

    Hehe maybe u can cook geung cho for Tristan’s full moon and if no one eats it, xz can have it for lunch and dinner for a few days again since he loves it so much.


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