Rock Sugar Pork Shank
Pork shank cooked in a microwave pressure cooker. First, prick the skin, blanch, and marinate, then cook under high pressure with rock sugar, dark soy sauce, and other seasonings.
Story
A traditional Chinese dish adapted for the microwave pressure cooker. The pork shank is prepared by pricking the skin to help the marinade penetrate, then blanched to remove impurities. It is then coated in dark soy sauce and cooked with rock sugar, Shaoxing wine, and aromatics. The result is tender, flavorful meat with a rich, glossy sauce.
Ingredients
Boneless pork front shank
1 piece (approx. 900g/2lb)
Dark soy sauce
1/4 cup
Shaoxing wine
1/4 cup
Rock sugar
60g (approx. 2 oz)
Boiling water
approx. 1.5 cups
Ginger
2 slices
Scallion
1 stalk
Garlic
1 clove
Instructions
1
Step 1
Prick the skin of the pork shank all over with a steel fork to allow the marinade to penetrate easily. Tie it up securely with string.
2
Step 2
Bring a pot of water to a boil on the stove. Add the pork shank and blanch for 5 minutes, then rinse clean under cold water to remove blood impurities.
3
Step 3
Place the pork shank in the microwave pressure cooker. Coat the surface evenly with dark soy sauce and marinate for 1 hour, flipping it once halfway through.
4
Step 4
Add the remaining seasonings: ginger, scallion, garlic, and about 1.5 cups of boiling water (just enough to cover the shank). Cover the top with a 17cm diameter circular aluminum foil, dull side facing up.
5
Step 5
(Following the instructions included with the pot) Close the pressure cooker lid securely, attach the pressure regulator weight, and place it in the center of the turntable. Heat on high for a total of 30 minutes (pressure will start to rise after about 8 minutes; counting from then, heating for 20 to 22 minutes will make the meat tender).
6
Step 6
Remove the pot from the oven and let it cool until the yellow pressure indicator drops, then open the lid. Flip the pork shank over and let it soak in the liquid for 2 to 3 hours.
7
Step 7
When ready to serve, cut the shank into pieces, drizzle with the sauce, and heat before serving.
