Braised Pork Shank

Braised Pork Shank prepared in a Cook & Hold


  • Pork Shank (2kg)
  • Light Soy Sauce (200g)
  • Dark Soy Sauce (100g)
  • Bay Leaf
  • Cinnamon
  • Star Anise
  • Dry Chili
  • Soy Bean Paste (200g)
  • Sugar (50g)
  • Salt (10g)
  • Cooking Wine (50g)
  • Leeks (100g)


1. Wash the pork shank and then put it into boiling water to remove the blood
2. Saute the leeks
3. Put all of the ingredients into a deep GN pan and place enough water in to cover the pork shank
4. Cover the GN pan
5. Preheat the Cook & Hold to 125°C
6. Put the pork shank into the oven and cook for 2 1/2 hours
7. Hold at 70°C overnight

Braised Pork Shank
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