This is a favorite of my father’s. It’s so elemental that it is almost an un-recipe: it requires few but honest ingredients and lots of time. If you are after nourishment, it’s the very thing.
La’uya
5 lbs shank bones
2-3 knobs of ginger, peeled
1 1/2 teaspoons salt
water to cover bones
approximately 1/4 c. vinegar/to taste
Rinse shank bones. Cut ginger in half and bruise with mallet or butt of knife. Put bones, ginger, and salt in stock pot and cover with water. Bring to boil, then reduce to simmer. Cook until shank meat is falling off the bone, at least 2-3 hours. Just before serving, add vinegar and salt to taste. Serve in bowls by itself or over rice.
