Ingredients Jump to Instructions ↓

  1. 1 can Mexican King Topshell/Bao Ngu B

  2. 1 pig's shank

  3. 1 tbsp dark soy sauce C

  4. 10-12 dried black mushrooms, soaked

  5. 1 piece dried squid - washed

  6. 4cm piece cinnamon stick

  7. 1 star anise

  8. 3 cloves

  9. 3cm piece young ginger, smashed lightly

  10. 3 cloves garlic

  11. 1 tbsp ground tau cheong/mein see

  12. 2 tbsp oyster sauce

  13. 2 tbsp light soy sauce

  14. 1/2 tbsp dark soy sauce

  15. 2 stalks spring onions

  16. 2 tsp sugar

  17. 1/4 tsp pepper

  18. 2 tbsp Shaoxing wine Stock/water - enough to cover the shank Thickening (combine):

  19. 1/2 tbsp corn flour

  20. 1 tbsp water Green Leafy Vegetables - blanched

Instructions Jump to Ingredients ↑

  1. 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


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