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

Instructions

1. 1Blanch bones in boiling water 3 minutes, then rinse and drain. Pat dry.

   去腥定型

   🔍 Look for High heat 3 分钟 · 3 minutes

   Visual: 水体略清，2分钟后无新浮沫Water clears slightly and no foam reappears after 2 minutes

   You know it's right when: 骨头触感紧实，不软塌Bones feel firm to touch, not soft or mushy

2. 2In 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.

   糖色要匀

   🔍 Look for Medium heat 5–6 分钟 · 5–6 minutes

   Visual: 糖液由清亮金黄转为深琥珀色，泛起细烟Liquid turns clear golden, then deep amber with thin wisps of smoke

   You know it's right when: 色泽均匀加深，无颗粒结晶Color deepens evenly; no grainy crystals visible

3. 3Carefully add bones — they will sizzle violently. Stir constantly 1 minute until coated. Add ginger and garlic; stir 30 seconds until fragrant.

   防糖溅烫

   🔍 Look for Medium heat 1.5 分钟 · 1.5 minutes

   Visual: 骨头裹匀琥珀色糖衣；姜蒜散发清爽辛香Bones gleam with even amber glaze; aromatics release sharp, clean scent

   You know it's right when: 蒜边微泛浅金，未焦黄Garlic edges turn pale gold, not brown

4. 4Pour 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.

   醋后加水

   🔍 Look for Low heat 2 小时 · 2 hours

   Visual: 汤面微泡，泛薄油光Liquid simmers with gentle bubbles; surface shimmers with thin oil film

   You know it's right when: 蒸汽呈缓慢匀速脉动Steam rises in slow, steady pulses

5. 5Uncover 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.

   淋酱增亮

   🔍 Look for Medium heat 15–20 分钟 · 15–20 minutes

   Visual: 酱汁浓稠挂勺，指划留痕不弥合Sauce coats back of spoon thickly and holds line when finger drawn across

   You know it's right when: 骨头如漆器般发亮；酱汁不水析、不分层Bones glisten like lacquer; sauce no longer watery or separated