Hong Kong chef Grace Choy: Pork shank in Chinese marinade sauce

Ingredients: Pork shank/Trotters 900 grams Pork shank ingredients 1.Star anise 3pcs 2.Sichuan pepper 1tsp 3.Sand Ginger 6 pcs 4.Cinnamon 3 pcs 5.Bay leaves 6 pcs 6.Tsaoko 1 pc Pork shank seasonings 1.Ginger 2 slices 2.Table salt 1 Tbsp 3.Granulated sugar 1 tsp 4.Fish sauce 2 Tbsp 5.Shuanjing, or jiu jiang shuang zheng jiu, a well-known liquor produced in Guangdong province and widely used in Guangdong cuisine) 100ml 6.Tape water 1600ml Garlic vinegar sauce 1.Chopped garlic 2 tsp 2.Table salt 1/4 tsp 3.Granulated sugar 1/2 tsp 4.White vinegar 2 Tbsp 5.Drinking water 1 Tbsp 6.Chopped hot red chilli 1/2 tsp Preparation and Steps: 1.Put ingredients into a fish bag and rinse it; 2.Wash pork shank, blanche for 10 mins then take it out; 3.Add water to the pot, use high heat, put Pork shankbag, seasonings into boiling water; 4.Add 30ml Shuanjing and pork shank stir it, then turn to medium heat to boil 40 mins; 5.Turn off the heat, add another 40 ml Shuanjing cover the lid, soak for overnight or 8 hours;; 6.Mix garlic vinegar sauce ingredients together and keep refrigerate; 7.High heat to reheat the pork shank,turn off when boiling; 8.Add the rest 30ml Shuanjing. slightly stir it and let it cool down; 9.Use knife to take out the bone, use food plastic wrap to wrap the pork shank few layers firmly in different direction. Tips: 1.Wrap pork shank firmly in order to have better shape in slices; 2.Can add white pepper into pork shank bag. Pork shank ingredients, Shuanjing and fish bag can be found in many Chinese herbs store/grocery.