Chinese Braised Pork Shank or Ti Pang, is a savory pork dish. It is exclusively served during the holidays each and every year. The shank is braised for a long time producing some of the most tender pork meat you’ll have ever seen. Once you try this dish, you will instantly fall in love.
Whether it is Lunar New Year or Mid-Autumn Festival, one of the most common dish eaten during the holidays is something called a Chinese Braised Pork Shank / Ti Pang / 红烧蹄膀.
The reason for this is because it is believed to bring good luck and stability to yours and your families lives. And also because this dish takes quite a long time to make, so it’s usually reserved for special occasions only.
One look at this dish, you will definitely see why it is so special. I mean, the meat is incredibly tender, juicy, and tastes amazing. Not only that, but it also looks enormous, which is perfect for an entire family to enjoy.
It’s one of my most favorite dishes to have and I absolutely can’t wait to have it again during the next holiday season.
What Is Ti Pang?
What is Chinese Braised Pork Shank / Ti Pang / 红烧蹄膀?
Well basically, Ti Pang is a dish that is commonly served in China during the holidays of the year. It’s a pretty intense dish that takes quite long to prepare, but the end result is absolutely amazing.
Ti Pang is basically pork shank that is braised for many hours until the meat becomes incredibly tender. Then minute you touch it, the meat will usually fall apart. Cover it with the sauce that its been braised with and you have something truly special to enjoy.
Ti Pang is a meaty dish as it utilizes the pork shank area which is surrounded by juicy meat. Not only that, but it also has quite a bit of pork skin which is added flavor.
Now finding pork shank in a grocery store can be quite hard. The reason is that not many stores really carry this cut of meat. Depending on where you live, you may have to ask your butcher if they have this meat.
In my opinion, the best way to find this cut of meat is to head to your local Asian market as they will usually always carry this.
Note: Some Asian grocery markets will have an item called the Pork Hock, which is usually the cut of meat above the shank. But depending on how your market does things, the hock might usually be combined with the shank. At least that’s how my market sells this item.
Ingredients To Make Ti Pang
The ingredients you’ll need to make Chinese Braised Pork Shank / Ti Pang / 红烧蹄膀 are all really easy to find at any of your local Asian grocery markets.
You’ll need the following:
- Pork Shank (Another alternative you can use is Pork Hock, and in some locations it’ll have the pork shank added with it.)
- Ginger – 4 to 5 Slices of Ginger
- Shaoxing Wine – 2 Tablespoons + 1/4 Cup Shaoxing Wine
- Green Onions – 3 Stalks Chopped
- Vegetable Oil – 3 Tablespoon of Vegetable Oil
- Rock Sugar – 60 g Rock Sugar
- Garlic – 5 Cloves of Garlic
- Light Soy Sauce – 1/4 Cup Tablespoon of Light Soy Sauce
- Dark Soy Sauce – 2 Tablespoon of Dark Soy Sauce
- Mature Vinegar – 1 Tablespoon
- Water – 7 to 8 Cups of Water
- Sesame Oil – 1/2 Teaspoon
- Salt – Pinch of Salt
- Star Anise – 3 Pieces of Star Anise
- Cloves – 1 Tablespoon of Cloves
- Cinnamon Stick – 2 Pieces of Cinnamon Sticks
- Sichuan Peppercorn – 1 Teaspoon Sichuan Peppercorn
- Fennel Seeds – 1 Tablespoon of Fennel Seeds
- Dried Bay Leaves – 5 Dried Bay Leaves
- Red Chilies – 3 Red Chilies
- Cornstarch and Water Mixture – 1 Tablespoon Cornstarch and 3 Tablespoons of Water
How To Make Ti Pang
The process to make Chinese Braised Pork Shank / Ti Pang / 红烧蹄膀 is as followed:
Prepping The Pork Shank
First, you’ll want to prep some ingredients beforehand.
On a cutting board, slice out 4 to 5 slices of ginger and set them aside. Then grab your green onions and chop them up into lengthy pieces and then set them aside.
Then grab a large pot and put your pork shank inside. Fill the pot with water just enough to cover the pork shank. Toss in your 4 to 5 slices of ginger, chopped green onions, and 2 tablespoons of Shaoxing wine.
Bring it to a boil over medium-high heat and let it cook for an additional 10 minutes after boiling.
After time is up, turn off the heat.
Take out the pork shank and give it a quick rinse with some water. Then pet the pork shank dry with a napkin and set aside.
Also, scoop out all the slices of ginger and chopped green onions from the pot and set them aside. You’ll be using them later.
Making The Ti Pang
Grab your wok and pour 3 tablespoons of oil into the wok over medium-high heat.
Once the oil is hot enough, put your pork shank into the wok and start cooking it. Your goal here is to try to brown the pork shank on all sides. This should only take around 10 minutes.
Tip: Using a spoon or a spatula, you can try to scoop some oil and pour it over the Ti Pang to help it brown on some harder to reach spots.
After your pork shank is lightly browned, turn off the heat. Then remove the pork shank and set it aside.
Do not clean the wok, as you’ll still be using it. You should still have some oil inside the wok.
Turn the heat to a medium and add into the wok your 60 g of Rock Sugar. Using a spatula, stir things around until the rock sugar is nicely melted.
Once the rock sugar has completely melted, grab your slices of ginger and chopped green onions and add them into the wok. Also add in your garlic as well during this time.
Stir things around and cook until fragrant. This should take about 1 to 2 minutes.
Then add into the wok 1/4 Cup Shaoxing Wine, 1/4 Cup light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon mature vinegar and 7 to 8 cups of water.
Place your pork shank into the mixture.
Now you’ll want to add in your condiments which includes 3 star anise, 1 tablespoon of cloves, 2 cinnamon sticks, 1 teaspoon Sichuan peppercorn, 1 tablespoon fennel seeds, 5 dried bay leaves, and 3 red chilies.
Now bring the mixture to a boil, and them lower the heat to a low simmer. Place a lid over the wok and let it simmer for around 3 hours. Make sure to flip the pork shank around every 20 to 30 minutes so that it can cook evenly.
Plating It Up
After time is up, use a chopstick to poke the pork shank. At this stage, it should be incredibly tender to the touch.
Remove the pork shank and transfer it to a plate.
(Optional) With the remaining sauce in the wok, you can season it with a pinch of salt and 1/2 tablespoon of sesame oil if you want. Also, if you want the sauce to be thicker, you can add in your cornstarch and water mixture to help thicken it. In doing so, you’ll have to cook the sauce a little bit longer.
Then pour the sauce over the pork shank and enjoy.
How To Store/Keep For Future Use
Storing this Chinese Braised Pork Shank / Ti Pang / 红烧蹄膀 dish is a relatively simple thing to do.
Basically if you have any leftovers, then all you’ll need to do is to cover it with some plastic wrap. Or you can also store it in an air-tight container and then put it in the fridge. This dish will be able to keep well for up to 3 days.
As for freezing, I would not suggest you freeze this dish as the sauce and texture of the dish won’t really be the same once you freeze it.
As for re-heating, all you’ll have to do is cook it back in your wok or skillet with that amazing braised sauce for a few minutes or until it is hot again. Then it is ready to serve.
Chinese Braised Pork Shank Recipe (Ti Pang 红烧蹄膀)
- 3 Pound Pork Hock/Shank
- 4 to 5 Ginger Chopped into thin slices
- 2 Tablespoon Shaoxing Wine
- 1/4 Cup Shaoxing Wine
- 3 Stalks Green Onions
- 3 Tablespoon Vegetable Oil
- 60 Grams Rock Sugar
- 5 Cloves Garlic
- 1/4 Cup Light Soy Sauce
- 2 Tablespoon Dark Soy Sauce
- 1 Tablespoon Mature Vinegar
- 1/2 Teaspoon Sesame Oil
- Salt Just a pinch
- 7 to 8 Cup Water
- 3 Star Anise
- 1 Tablespoon Cloves
- 2 Cinnamon Sticks
- 1 Teaspoon Sichuan Peppercorn
- 1 Tablespoon Fennel Seeds
- 5 Dried Bay Leaves
- 3 Red Chilies
Optional For Cornstarch Mixture
- 1 Tablespoon Cornstarch
- 3 Tablespoon Water
Prepping The Pork Shank
- On a cutting board, slices out 4 to 5 slices of Ginger. Then set it aside.On the same cutting board, chop 3 stalks of Green Onions into smaller cuts. Then set it aside.
- Grab a large pot and put your pork shank inside. Then fill it with water just enough to cover the pork shank. Add in your slices of ginger, chopped green onions, and 2 tablespoons of Shaoxing Wine.
- Bring the pot to a boil and let it continue to cook for an additional 10 minutes over medium-high heat.
- After time is up, turn off the heat.Take the pork shank out and give it a wash with some water and then pat it dry with a paper napkin. Then set it aside.Also, scoop out the slices of ginger and green onions from the pot and set them aside. You'll be using them later.
Making The Ti Pang
- Grab your wok and heat 3 tablespoons of oil into it over medium-high heat.Once the oil is hot enough, put your pork shank inside the wok and cook it until it is lightly browned on all sides. You can also use a spoon or a spatula to help scoop some oil and pour it over the harder to reach areas of the pork shank.Once the pork shank is lightly browned, turn off the heat. Then transfer the pork shank to a plate and set it aside for now.Do not clean the wok, it should still have some oil in it at this time.
- Using the same wok, turn the heat up to medium and add in your 60 grams of brock sugar. Once the rock sugar is completely melted, add in your slices of ginger, chopped green onions, and 5 pieces of garlic.Stir things around for a minute or two.
- Then add into the wok 1/4 cup of Shaoxing Wine, 1/4 Cup of Light Soy Sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of Mature Vinegar, and 7 to 8 cups of water.Place your pork shank into the mixture.
- Now you'll want to add in your condiments which includes 3 star anise, 1 tablespoon of cloves, 2 cinnamon sticks, 1 teaspoon Sichuan peppercorn, 1 tablespoon fennel seeds, 5 dried bay leaves, and 3 red chilies.
- Bring the contents to a boil and them lower the heat to a low simmer. Let it simmer for about 3 hours with the lid covered. Make sure to flip the pork shank every 20 to 30 minutes so that it can cook evenly on all sides.
- Once time is up, use a chopstick and poke the pork shank. At this time, the meat should be incredibly tender and almost falling off the bone.Transfer the pork shank to a plate.
- (Optional) With the remaining sauce in the wok, you can season it with a pinch of salt and 1/2 tablespoon of sesame oil if you want. Also, if you want the sauce to be thicker, you can add in your cornstarch and water mixture to help thicken it. In doing so, you'll have to cook the sauce a little bit longer.
- Pour the sauce over the pork shank and enjoy.
Did you try making my Chinese Braised Pork Shank / Ti Pang / 红烧蹄膀? If so, how were they? I would love to hear all about it down in the comment section below or you can connect with my on Pinterest, Facebook or Instagram.
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