Braised Pork Shanks

 pork shanks

ingredients

  • 1 pork shank about 1 kilo in weight
  • 3 tbsp vegetable oil
  • 1 tsp coriander seed
  • 1 tsp peppercorns
  • 5 cloves garlic
  • 2 spring or salad onions (white part only)
  • 1" for root ginger, sliced
  • 1 cinnamon stick (about 2" in length)
  • 2 whole star anise
  • 1/4 tsp five-spice powder
  • 4 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp white sugar
  • 4 skinless chicken thighs (Optional)
  • 1 can (400 grams) black beans (do not drain) 

Method

  1. Dry the pork shank thoroughly with paper towel to remove moisture.
  2. Heat 2 tbsp of oil in a casserole Le Creuset pan over medium high heat until warm.
  3. Add the pork shank brown it until the entire surface is golden brown.
  4. Add 6 cups water (or more) to cover the pork shank though I prefer to use a good stock.
  5. Add the peppercorns and coriander seeds to a mesh tea strainer or infuser.
  6. Add the tea strainer, garlic, green onion, ginger, cinnamon stick, star anise, and five-spice powder to the pot.
  7. Mix well.Continue cooking to bring to a boil.
  8. Skim the foam from the surface until the broth is clear.
  9. Cover and turn to low heat. Simmer for 40 minutes. The broth should continue boiling throughout the process.
  10. Add the light and dark soy sauce, also the sugar.
  11. Mix well.Cover and bring to a boil over medium high heat. Keep covered and simmer for 1 hour.
  12. Heat the remaining 1 tablespoon oil in a skillet over medium high heat until warm. Spread chicken thighs. Allow to cook without moving for 2 to 3 minutes, until the bottom side turns golden. Flip and cook the other side until golden. Transfer to the pot with the braising pork shank.Add the black beans, along with all the liquid, into the pot with the pork.
  13. Cover and turn bring to a boil over medium high heat. Keep covered and simmer for 1 hour, until the pork turns tender.
  14. If the broth runs low before the pork becomes tender, add warm water or stock to cover pork.If the broth is still thin, turn to medium high heat and cook uncovered until the sauce thickens.
  15. The starch from the black beans will help the sauce thicken, so there should be quite a lot of sauce (about half) left when it’s finished cooking.
  16. Serve the meat, beans, and sauce over steamed rice.
  17. Store the leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months
  18. If you have leftover sauce, do not throw it away! 
  19. If you prefer a sweeter sauce try this one.

This is a popular restaurant dish in the Czech Republic but is usually served with potato dumpling.  Maybe I am very hungry when I am there as 1 shank is served per person, or maybe they are just smaller.