Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Braised Pork Shank



BRAISED PORK SHANK
The Big Bowl Restaurant Recipe

4 pieces pork shank (about 11 pounds)
3 ounces ginger, peeled and thinly sliced
3/4 cup Shaoxing wine
3 tablespoons mushroom soy
5 tablespoons thin soy
2 teaspoons kosher salt
8 ounces yellow rock sugar
1–2 inch piece of cassia
2 pieces whole star anise
4 cups jasmine rice, cooked as directed

Place pork shanks in stainless pot and rinse with cold water 2 times to remove blood. Make sure they are not piled on top of each other but laying flat in the pot. Cover with cold water and bring to a simmer and skim. Add rest of ingredients.

Bring back to simmer and cover with lid slightly off and barely simmer for 4 hours or until meat and skin are very tender. When finished, gently remove shanks, cover with plastic and allow to rest about 20 minutes. Do not break skin.

Continue to reduce sauce pot until thickened and you are left with about 3 cups.

To serve, reheat cooled shanks in steamer for 10-15 minutes, or until an internal temperature of 165 is reached. Transfer to a serving plate, and spoon over hot sauce to glaze. Serve immediately with jasmine rice. Serves 6-8.

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