Details
Pat Chun's sweetened vinegar is a Hong Kong institution, made in Kowloon since 1932 and the vinegar behind geung cho, the pork knuckle and ginger stew that Cantonese families cook to welcome a new baby and that everyone else cooks simply because it is delicious. Rice vinegar is mellowed with sugar and warm spices into a dark, glossy, sweet-sour liquid that turns ginger, pork trotters and hard-boiled eggs into something rich and restorative after a slow simmer. It also makes a quick dipping vinegar for dumplings, a glaze for braised pork ribs, and a splash gives sweet and sour dishes a deeper, rounder note. Sediment is natural. Store in a cool place.
