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.