A recipe for slow cooker pork shanks, from “Meatified; No-fluff paleo”. with a description of pork shank. I was still not sure how they are different from the non-butt end of a shoulder.
Now that I know…
That DOES look good, except “soft and gummy” skin might not play well with the hubs…which is why I’m always looking for small pork pieces, if its going to be “dark meat”.
And I love the way sites from other countries are so transparent about cookies and privacy settings.
I often find myself on that site!
It sounds like the Chinese New Year might be why I stumbled on that cut, and it makes sense to try a recipe like this (long braise, Asian flavors) with it. The Thai recipe seems similar, and also seems to use a larger shank than the first recipes I found.
I had that at when I was visiting Germany on business, and it was sooo good. Huge portion though, and I couldn’t finish. Made me sad I couldn’t take it home with me. It also came with softball sized potato dumplings, and we were all amused because we ordered extra dumplings. We assumed they were more the ping pong ball sized ones we had been getting at other restaurants. We left them virtually untouched because we couldn’t stuff anymore food in us.
One of our family’s favorite .
During engagement in the Hokkien ( Fujian )tradition , Trotters are included but the tins that are cooked with meat and skin falling off the bones are favored for convenience included as part of gifts ( fruits and cakes ) from the groom to the bride’s family, relatives and friends.
Matchmaker often says they want to eat Ti Pang if they have potential customers in mind.
The best way to prepare the canned Ti Pang is to use it as ingredient for sticky rice dumpling ( zongzi) or for stir fry rice vermicelli with added vegetables and shrimp.
Sigh…no cheesecloth, and only an inch or so of ginger. I’m using a jelly bag and a bit of galangal. I’ve never used fresh galangal before (zesty!), but that and some lemongrass in my last expedition. And I’m drying some orange peel while I’m waiting for the shank to come to a boil.