Chinese Braised Pork Shank

5 from 1 vote

Braised pork shank (also known as braised pork hock) is slow-braised to perfection with classic Chinese aromatics. Here is an easy recipe!

Prep Time15

Cook Time1 50

Total Time2 5

Course: Dinner, Lunch, Main Course

Cuisine: Chinese

Diet: Gluten Free

Servings: portions

Calories: 250kcal

Author: Claudia

Wash the pork shank under clean water, then place it in a pot filled with fresh water. Bring it to a boil and let it cook for about 10 minutes, until foam and impurities rise to the top.
Remove the pork shank and rinse it well under clean running water. If you spot any stray hairs on the skin, quickly burn them off with a torch.
Scrape the pork skin gently with a knife to make sure it’s completely clean.
Heat a little oil in a pot, then add garlic cloves (skins on), star anise, and dried chili. Let everything cook until fragrant.Next, pour in the oyster sauce, soy sauce, sweet soy sauce, Shaoxing wine, and palm sugar.
Simmer the sauce until it smells rich and aromatic. Add the pork shank back into the pot. Use a ladle to scoop the sauce over the pork so it’s completely coated. Then pour in enough water to cover the entire shank.
Bring everything to a boil, then reduce to low heat. Cover the pot with a lid and seal any steam holes to keep the moisture in. 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, then return the liquid to the pot. Boil the sauce uncovered over high heat for about 10 minutes to thicken it slightly. Pour the glossy sauce over the pork shank and serve. Enjoy!

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.