Explore the irresistible charm of brewing pork shank in plum wine, perfect for laid-back gatherings.

If you have a liking for shrimp paste, you can't resist the allure of plum wine-infused pork shank with its distinctive aroma. Join PasGo in learning how to cook plum wine pork shank below.

Depending on the region, plum wine pork shank varies in preparation, adapting to different ingredients based on taste and habits. The most common method, often favored in the Northern regions, involves adding a touch of sourness to enhance the flavor. Plum wine pork shank is a favorite, enjoyed while savoring it with friends and a glass of wine or sharing it with family.

How to cook plum wine pork shank

Essential Ingredients to Prepare

- Pork tendons: 500g

- Fermented starter: 2 tablespoons

- Galangal: 2 roots

- Purple onions: 2 bulbs

- Garlic: 2 bulbs

- Horn pepper: 1 fruit

- Lemongrass: 4 stalks

- Shrimp paste, salt, white wine, fresh vegetables based on preference

Steps to Cook Plum Wine Pork Shank

Step 1:

- Blanch pork tendons until golden, then wash thoroughly and cut into bite-sized pieces.

- Peel and finely chop galangal after washing it thoroughly.

- Wash and finely slice horn pepper. Peel and wash purple onions, garlic, then finely chop them.

- Peel the outer layer of lemongrass, wash it thoroughly, crush it, and cut it into short pieces of about 3-4cm.

- Mix fermented starter, finely chopped galangal, crushed lemongrass, sliced horn pepper, finely chopped purple onions and garlic, 2 tablespoons of shrimp paste, 1 teaspoon of salt into pork tendons. Wear nylon gloves, squeeze and mix thoroughly, marinate for about 1 hour to let the pork tendons absorb the flavors.

- Rinse and drain accompanying fresh vegetables.

Step 2:

- Place the marinated pork tendons into a pot (preferably a clay pot), simmer over low heat, and stir evenly.

- Once the pork tendons are boiling, add a splash of white wine, a small bowl of water, and simmer for about 30 - 40 minutes. When the pot is almost dry, and the pork tendons are tender, turn off the heat and arrange the dish on a plate.

Finished Product Requirements

Plum wine sauce, each piece of succulent pork tendon harmoniously blended with various spices and the natural aromas of galangal, lemongrass, shrimp paste, and fermented starter, creating an exhilarating taste experience.

This dish pairs well with vermicelli and fresh vegetables or rice. Each tender piece of meat is fragrant, yet not overly soft, maintaining a delightful crispiness.

Plum wine pork tendon, a fragrant and enticing delicacy

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