Chinese Braised Pork Shank (Tender, Rich & Fall-Off-The-Bone)

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Craving tender, fall-apart pork? This braised pork shank (also known as braised pork hock) is slow-braised to perfection with classic Chinese aromatics.

Glossy, tender braised pork shank served in a bowl.

A Quick Look at the Recipe

🏷️ Recipe Name: Chinese Braised Pork Shank
⏱️ Ready In: ~ 2 hours 5 minutes
🍽️ Serves: 6 portions
🔥 Calories: 250–300 kcal per serving (estimate)
🧾 Main Ingredients: Pork shank, garlic, star anise, dried chili, soy sauce, palm sugar, oyster sauce, shao xing wine, sweet soy sauce, water.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy, very simple steps.

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My family loves slow-braised dishes, and this Chinese braised pork shank (紅燒蹄膀) is the most favorite among other dishes. The glossy skin, the tender meat, and that rich soy-based sauce remind me of the kind of food that always brings everyone to the table without fail.

In many Chinese households, including mine, dishes like hong shao rou, pork and broccoli stir fry, crispy pork belly, dong po rou, and even the spicy Szechuan pork tofu are the familiar favorites we rely on for everyday comfort. They’re simple, satisfying, and always welcome at the table.

But braised pork shank is the dish we reserve for moments that feel a little more special. It still carries that same sense of home, but with an extra richness that makes it perfect for gatherings, weekend meals, or any time we want something comforting with a celebratory touch.

Looking for more comforting dishes like this? Explore my collection of Chinese recipes for more easy, home-style favorites.

Why You Will Love This Recipe

Authentic Chinese flavors – If you’re craving authentic Chinese flavors, this recipe hits the spot. The soy sauce, spices, and aromatics come together exactly the way home-style braises should.
Slow-braised to perfection – Give it time and the pork basically melts. The skin turns silky, the meat falls apart, and the sauce gets glossy and rich, totally worth the wait.
Perfect flavor balance – Nothing too salty, nothing too sweet, just a cozy mix of savory, aromatic, and slightly sweet notes that make you want “just one more bite.”
Comfort food at its best – This is the kind of dish that warms the whole home with its aroma. It’s satisfying, cozy, and perfect with a bowl of rice, mantou, or noodles.
Great for sharing – It looks impressive on the table but is actually pretty easy to make. Perfect for family dinners, small gatherings, or anytime you want to spoil your loved ones a little.

Recipe Ingredients

Chinese Braised pork shank ingredients with labels.

Ingredient Notes

Pork hock (pork shank) – This is the star of the dish. I love using pork shank because the mix of skin, fat, and meat turns wonderfully tender after a long braise. The skin gets silky, the meat stays juicy, exactly what you want in a comforting Chinese-style braise.

Palm sugar – Palm sugar adds a mild sweetness and that hint of caramel I grew up loving in many Chinese dishes. It balances the soy sauce perfectly. If you don’t have it, brown sugar works, but palm sugar gives a deeper flavor.

Sweet soy sauce (kecap manis) – A little goes a long way. It gives the sauce its glossy finish and adds sweetness without making the dish overly rich. I use it often in braised dishes because it adds color and depth instantly.

Dried chili (optional) – I sometimes toss in a couple for a gentle heat and extra aroma. It won’t make the dish spicy, it just adds a nice background warmth. Totally optional but lovely if you enjoy a bit of kick.

Star Anise – Star anise adds a warm, licorice-like aroma that is characteristic of many Chinese braised dishes. If you don’t have whole star anise, you can substitute it with a small amount of homemade Chinese Five Spice Powder, although the flavor profile will be slightly different.

How to Make Chinese Braised Pork Shank

Step by step photos of cleaning the pork shank before cooking.

STEP 1. Wash the pork shank under clean water, then place it in a pot filled with fresh water (Image 1). Bring it to a boil and let it cook for about 10 minutes, until foam and impurities rise to the top (Image 2). Remove the pork shank, discard the water, and rinse it well under clean running water (Image 3). If you spot any stray hairs on the skin, quickly burn them off with a torch (Image 4).

Step by step photos of cooking the spices and aromatics.

STEP 2. Scrape the pork skin gently with a knife to make sure it’s completely clean (Image 5). Heat a little oil in a pot (Image 6), then add garlic cloves (skins on), star anise, and dried chili (Image 7). Let everything cook until fragrant.
Next, pour in the oyster sauce, soy sauce, sweet soy sauce, Shaoxing wine, and palm sugar (Image 8).

Step by step photos of cooking the pork shank.

STEP 3. Simmer the sauce until it smells rich and aromatic (Image 9). Add the pork shank back into the pot (Image 10). Use a ladle to scoop the sauce over the pork so it’s completely coated (Image 11). Then pour in enough water to cover the entire shank (Image 12).

Step by step photos of slow cooking the pork shank until tender.

STEP 4. Bring everything to a boil, then reduce to low heat (Image 13). Cover the pot with a lid and seal any steam holes to keep the moisture in (Image 14). Let the pork braise for 50 minutes, gently flip it, then cook for another 50 minutes.
Once done, carefully lift the pork shank out of the pot. Strain the sauce to remove the aromatics (Image 15), then return the liquid to the pot. Boil the sauce uncovered over high heat for about 10 minutes to thicken it slightly (Image 16). Pour the glossy sauce over the pork shank and serve. Enjoy!

Pro Tips

Clean the pork shank thoroughly – This step makes all the difference. Boiling the shank briefly and rinsing it removes impurities and any strong “feet smell,” leaving you with a clean, fragrant base for braising.
Don’t skip burning the stray hair – Even one tiny hair can ruin the texture, so take a minute to torch off any stubborn strands. It keeps the skin smooth and restaurant-quality.
Scrape the skin for a cleaner flavor – After blanching, gently scrape the skin with a knife. This removes any residue and helps the sauce adhere beautifully during braising.
Let the aromatics bloom – Garlic, dried chili, and star anise release their best flavor when lightly sautéed. Don’t rush this part, it builds the foundation of the dish.
Keep the heat low and steady – Low-and-slow is key. It allows the collagen in the pork skin to melt into the sauce, making the shank tender and the broth richer.
Flip halfway for even coloring – Turning the shank midway helps it absorb the sauce evenly and gives you that gorgeous all-around caramelized color.
Use Chinese Five Spice Powder – For a slightly more complex flavor, you can replace the star anise with a small amount of Chinese Five Spice Powder. Keep in mind that five spice powder contains additional spices, so the flavor will be more pronounced.

Serving Suggestions

This Chinese Braised Pork Shank pairs perfectly with simple stir-fries like garlic green beans or ground pork shrimp tofu to balance its rich, savory flavor. For a little crunch on the side, add fried shrimp balls or homemade meatballs. And of course, a bowl of steamed rice is a must to enjoy all that glossy, flavorful sauce.

Finish the meal with something cool and refreshing like peach gum dessert, mango sago dessert or Hong Kong–style mango pudding.

FAQs about Chinese Braised Pork Shank

What cut of pork is best for braising?

Pork shank (also called pork hock) is perfect for braising because it has skin, fat, and connective tissue that turn tender and gelatinous when cooked slowly. The long braise makes the meat fall-apart soft and gives the sauce a rich, silky texture.

How do I prevent pork shank from having a strong smell?

Blanching the pork for 10 minutes and rinsing it well helps remove impurities and any strong odor. Scraping the skin and burning off stray hairs also keeps the dish clean and fragrant.

How long does it take to braise pork shank until tender?

It typically takes around 1 hour 40–50 minutes on low heat. Flip the shank halfway through so it cooks evenly and absorbs the sauce on all sides.

Can I make this dish spicy?

Yes! Add a few dried chilies, chili oil, or fresh chili to the braising liquid. The heat stays mild but adds a nice warmth to the sauce.

How do I keep the sauce thick and glossy?

After braising, remove the pork and boil the sauce uncovered on high heat for about 10 minutes. It reduces into a rich, glossy glaze that coats the shank beautifully.

Can I make braised pork shank ahead of time?

Yes, braised dishes taste even better the next day. Store the pork and sauce together in the fridge, then reheat gently on the stovetop.

Storage

• Fridge – Store the braised pork shank with its sauce in an airtight container for up to 3 days. The flavors actually get deeper the next day, making it even more delicious.

• Reheating – Warm it gently on the stovetop over low heat. Add a splash of water if the sauce has thickened too much in the fridge.

• Freezer – You can freeze the pork shank (with the sauce) for up to 2 months. Thaw it in the fridge overnight, then reheat slowly until warmed through.