How to smoke pork shank at home, oriental style

Published: 17-Sep-2012 (01:21); Viewed: 2760; Difficulty: 7 out of 10

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How to smoke pork shank at home, oriental style
This is not real smoked pork shank, but this is a very similar in the taste and aroma to the hot smoked shank. Furthermore, the style of cooking, allows us to achieve the highest possible tenderness of the meat.

step-by-step instructions

  1. Ingredients. The amount of all ingredients will be given for one large (back leg) pork shank.
    • Salted pork shank. The size of this shank will give you the size of the prepared dish.
    • Brown onion, 800gm – 1 kg.
    • Carrots, 800 gm
    • Garlic, ½ - 1 bulb.
    • Ginger, 75-100 gm root
    • Hot chilli, depends on your personal preferences, but I do not recommend to make very hot dish – it should be mild, and some hot character can be added by extra sauces at the end.
    • Chinese five spices mixture, 2 tsp
    • Large rock salt, 1 tsp
    • Soy sauce, 100 gm
    • Sugar for smoking
    • Cypress branches for smoking
    • Olive oil, 50 gm
    • Vegetable oil for crisping, 100 ml

  2. Sprinkle shank with rock salt and five spices mixture well and leave for 30 minutes for marinating.

  3. Prepare foil trays with cypress branches and with sugar for smoking.

  4. In the oven, place trays with cypress and sugar on the lowest possible level in the oven. Pork shank should be at the top level. Also under the shank, it is necessary to place foil tray for collecting dripping fat. Switch on oven and cook at 200 °C at least 30 minutes. But preferably 1 hour. Change trays with sugar and cypress, when they burns.

  5. Prepare vegetables for braising. Finely chop onion, Slice carrots, press garlic, and finely chop ginger. Do not do anything with chilli.

  6. Remove shank from the oven and wipe out salt and spices from the skin.

  7. Preheat olive oil, and fry onion, until it turns soft. Use any convenient frying pan or wok with overall capacity at least 2 litres.

  8. Add garlic, ginger, chilly and soy sauce. Fry for 2 minutes.

  9. Add sliced carrot and about 0.75 litres of boiling hot water. Braise for 10-15 minutes, until the carrot turns soft. This is our braising sauce for the further braising.

  10. For further braising use large, deep, oven-prove ceramic tray. Prepare small layer of the braising sauce in the tray, about ¼-⅓ of all braising sauce. Place pork shank on top. Cover everything with the rest of the braising sauce. Seal the ceramic tray with the foil. Bake at 130-140 °C for 3-4 hours.

  11. If you wish, you can extra brown the skin with cooking in hot oil in the wok for about 3-5 minutes on each side. For the pork shank, this step is not crucial and can be omitted.

  12. Remove meat from the bones, slice it and serve. It is very good idea to serve this meat with selection of sauces of your choice, like orange sauce on the front picture. With lovely salad leaves and with simple side dish, like boiled rice.

tips and tricks

  • Prepare to have some smoke in the room during smoking (step 4)
  • It is not necessary to brown the shank skin (step 11), and you can omit this step.
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by: Librarian
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tags: korean cuisine; pork; smoked food

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