Pig shank braised to tender perfection. The meat was still firm and succulent enough for a good bite whilst the skin tender and soft for a the perfect contrast in texture. The King Topshell kicked it up a knotch and made this dish definitely good stuff. As a bonus, serve with Flower Buns
Ingredients:
A
1 can Mexican King Topshell/Bao Ngu
A
1 can Mexican King Topshell/Bao Ngu
B
1 pig’s shank
1 pig’s shank
1 tbsp dark soy sauce
C
10–12 dried black mushrooms, soaked
10–12 dried black mushrooms, soaked
1 piece dried squid - washed
4cm piece cinnamon stick
1 star anise
3 cloves
3cm piece young ginger, smashed lightly
4cm piece cinnamon stick
1 star anise
3 cloves
3cm piece young ginger, smashed lightly
3 cloves garlic
1 tbsp ground tau cheong/mein see
1 tbsp ground tau cheong/mein see
2 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 stalks spring onions
2 tsp sugar
1/4 tsp pepper
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 stalks spring onions
2 tsp sugar
1/4 tsp pepper
2 tbsp Shaoxing wine
Stock/water - enough to cover the shank
Stock/water - enough to cover the shank
Thickening (combine):
1/2 tbsp corn flour
1 tbsp water
1/2 tbsp corn flour
1 tbsp water
Green Leafy Vegetables - blanched
Method:
Bring half a pot of water to a boil. Put in shank and blanch for three to four minutes. Remove and wipe dry. While it is still hot, brush it with dark soy sauce.
Heat 1/2 cup oil in a wok and when oil is hot, lower shank in and fry until the skin is browned. Remove and put shank in cold water to rid of excess oil.
In a pressure cooker, heat 2 tbsp oil and add in the cinnamon bark, star anise and cloves. Fry until the cinnamon bark is opened. Then, add in the remaining ingredient B.
Cover and bring to a boil over medium high heat.When the second ring(15 lbs) on the pressure cooker appears, lower the heat and set the timer for 25 to 30 minutes.
Release the pressure and remove the lid, check the shank for doneness and remove it from pot. (Tent with foil to keep warm)
Return pot to the stovetop, add in the liquid from the King Topshell. Reduce the sauce abit, then add in the King Topshell - just to warm them up.
Remove King Topshells and slice, arrange sliced King Topshells, Mushrooms around the pork shank on a platter which has blanched green leafy vegetables.
Thicken the sauce, adjust the taste( i like to add more Shaoxing wine), and pour hot sauce over the pork shank platter.
Sprinkle with sesame oil and serve immediately with Flower Buns.
Serves
Serves
Sounds absolutely scrumptious and cut down tremendously the cooking time using pressure cooker. Like your innovative approach in cooking this dish in pressure cooker which is so friendly when it comes to utility use. I am familiar with all the ingredients that you listed except for two namely Mexican King Topshell and tau cheon/mein see. Can you tell what they are and where I could possibly find them. Thank you much for your help and response.
ReplyDeleteube
ReplyDeletethe mexican king topshell comes in a can, it is poor man's abalone. it is pretty good for $7.00usd. it is optional, this dish will be just as delicious without it.
Tau cheong is in hokkien and mein see in cantonese - it is fermented soya beans. you can buy them ground or whole or spicy too.
Lily this is just beautiful. The colors are fantastic. I'm sure this tastes as good as it looks.
ReplyDeleteThis looks absolutely gorgeous! I will have to try it some time.
ReplyDeleteThanks,
Ange
Oh gosh! I am drooling and really so delicious!
ReplyDeleteThis looks like a good CNY dish!
ReplyDeleteyummy yummy .. will definately try to cook one day :)
ReplyDeletethanks for sharing, Lily :)
Wow..that looks really rich and yummy. I especially like that you added all those spices that we Hokkiens use to make tau yew bak. :)
ReplyDeletethis is really shiok!!!
ReplyDeleteHi Lily,
ReplyDeleteDo you know there is a dish in Thai menu deep fried Pork Shank? Stew the pork shank but with less thick soy sauce until tender and wind dry it for hrs or over night. I did not add in water to the flour so it did not stick well. But one day I saw a chef rubbed it with rice flour mixed with flour and water all over and deep fry it. the outer layer -- the skin should be crispy. He may not give the real recipe, just experiment and find it out ourselves, you're really good as you give us in detail and real recipe as Chef Wan in M'sia cooking program.
Once again thanks so much for making this blog so useful to all who wanted to cook, even those who never cooked in their life, tried to cook as once they left their parent, no one to cook the food that they missed so much. You helped so many Chinese/ Malaysian/ Asian/ even some Westerner I noticed.