Braised Pork Shank
Homey, rusty comfort food
This is a widely popular Han Chinese dish. A whole pork shank is slow cooked for hours to soak up rich, savoury flavours of the sauce. With meat falling off the bone, this is a hearty, generous and rustic dish that will impress any guest around the dinner table. If you ever go to Beijing, make sure to stop by a Tian Fu Hao shop and pick up some braised pork shank cooked using traditional methods: the brand is more than one hundred years old!
What You′ll Need
Pork shank |
1 kg |
|---|---|
Bok choys |
3 Three |
Coriander |
3 g |
|---|---|
Garlics |
2 g |
Salt |
4 g |
LIU YUE XIAN Soy Sauce for Braised Dishes |
100 g |
White granulated sugar |
100 g |
Cooking wine |
20 g |
Leeks |
4 g |
Ginger |
3 g |
Sesame oil |
3 g |
Sichuan peppers |
2 g |
Star anise |
4 g |
Sha Ren (Chinese herb) |
2 g |
Cinnamon sticks |
3 g |
Cinnamon |
3 g |
Cloves |
3 g |
Licorice roots |
3 g |
Cumin seeds |
2 g |
Dried tangerine peel |
3 g |
Water |
2.5 kg |
Method
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First, roast the pork shank until the skin turns golden; remove from oven to be soaked in cold water to soften the skin before removing. Cut a slice at the joint and place in boiling water for a few minutes.
-
Wash and slice the leek and ginger.
-
Place a pot on the stove and add the spring onions and ginger to stir-fry slightly in the pot first before adding water and the pork shank.
-
Place Sichuan peppers, star anise, cinnamon sticks, cardamon, liquorice root, cumin seeds and dried tangerine peel in a muslin bag. Place the spice bag in the pot and turn the heat up to bring content to a boil.
-
Remove the impurities that start to float to the surface and turn the heat down to slow cook. Sieve out the pork shank when it is thoroughly cooked and the meat is soft and falling off the bone. Turn up the heat and reduce the remainder of the stew to a thick sauce; drizzle on top of the pork shank. Garnish with blanched green vegetables.