Braised Pork Shank
Braised Pork Shank prepared in a Cook & Hold
Ingredients
- 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)
Preparation
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
