Chinese Braised Pork Shank 红烧蹄膀

I cooked 2 Pork Shank, basically its the Pork Kuckle part but with bone removed.

Preparation :

Wash the Pork Shank clean

Boil with coffee powder and bath the Pork Shank in it for few minutes to get rid of the blood smell.

Wipe with dark caramel soya sauce

Fry all sides of Pork Shank to get a dark brown char look

Ingredients

Garlic glove

Ginger chunks

Bay Leaves

Cinnamon Sticks

Peppercorns

Dark soya source,

Worchester Sauce,

Oyster Sauce,

Abalom Sauce,

Rock sugar (normal sugar)

Salt

Mushroom - soak in water

Mixed Pickles in a jar

Method :-

1. Fry the herb ingredients together until fragrant

2. Put in Pork Shanks, put in water, dark soya source, Worchester Sauce, Oyster Sauce, Abalom Sauce, Rock sugar (normal sugar)

3. Bring to boil

4. Add in Mushroom and simmer for 2-3 hours checking every 30 minutes

5. Add in Mixed Pickles at the last 30 minutes

Reference :-

https://thewoksoflife.com/chinese-braised-ti-pang-pork/

Midnight Chef