Sweet-and-Sour Pork Shank Bones (Táng Cù Dà Gǔ)

糖醋大骨

Sweet-and-Sour Pork Shank Bones (Táng Cù Dà Gǔ) — Home-styleJiangsu home cooking.

Ingredients

• pork shank bones (with marrow, ~5 cm thick)
• Chinese black vinegar
• rock sugar
• light soy sauce
• fresh ginger, minced
• garlic, minced

Instructions

1. Blanch bones in boiling water 3 minutes, then rinse and drain. Pat dry. (Water clears slightly and no foam reappears after 2 minutes)
2. In heavy-bottomed pot, combine rock sugar and 2 tbsp water. Heat over medium-low until sugar dissolves, then increase to medium and cook — without stirring — until amber-colored (5–6 min). Swirl pan gently. (Liquid turns clear golden, then deep amber with thin wisps of smoke)
3. Carefully add bones — they will sizzle violently. Stir constantly 1 minute until coated. Add ginger and garlic; stir 30 seconds until fragrant. (Bones gleam with even amber glaze; aromatics release sharp, clean scent)
4. Pour in Chinese black vinegar and light soy sauce. Add hot water to just cover bones (1000 ml). Bring to simmer, then cover and braise 2 hours on low heat. (Liquid simmers with gentle bubbles; surface shimmers with thin oil film)
5. Uncover and raise heat to medium. Reduce sauce until thick and glossy, coating bones fully (15–20 min). Spoon sauce over bones 2–3 times during reduction. (Sauce coats back of spoon thickly and holds line when finger drawn across)