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If you're struggling to find a tasty dish to spice up your family's menu, why not try making faux bear paw with pork shank! This dish is perfect for chilly days, and pairs wonderfully with white rice or rice noodles. Check out the recipe below!
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Pork Shank Cooked as Faux Bear Paw
Preparation Time: 45 minutes
Preparation Time: 45 minutes
Difficulty Level: Easy
The faux bear paw pork shank dish is not only fragrant, tender, and piping hot, but also extremely enticing for a chilly evening meal. With this weather, hearty and energy-rich dishes are favored. Especially the faux bear paw pork shank, which pairs well with banana leaf noodles or hot rice.
Apart from making faux bear paw pork shank, what other delicious dishes can you make with pork shank? Check out these 8 mouthwatering dishes featuring pork shank, super enticing and easy to make in the article below:
Ingredients for Making Faux Bear Paw Pork Shank
- 2 pork shanks (2.5kg-3kg)
- 300g pork shank meat
- 100g ground ginger
- 25g shrimp paste
- 30g fermented rice
- 100ml pig's blood
- 1-2 fresh chili peppers
- Sea salt, lime or vinegar
- Seasonings: MSG, ground pepper, cooking oil
- Accompanying noodles
- Turmeric powder
- 2-3 lemongrass stalks, star anise, basil leaves
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Ingredients for Cooking Faux Bear Paw Pork Shank
How to Cook Delicious and Unique Faux Bear Paw Pork Shank
Step 1. Prepare the Pork Shank
- Rub pork shanks with sea salt, lime juice, remove hair and black residue from hooves. Then rinse, drain.
- To cook delicious and fragrant faux bear paw pork shanks, you should blanch them. Use a torch to blanch until the outer skin of the meat is beautifully golden brown, then rinse again, and let dry. Cut into bite-sized pieces.
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Blanch pork shanks and rinse with water
Tips to Ensure Clean and Odorless Pork Shanks Method 1: Blanch pork shanks in boiling water for about 2 - 3 minutes, then rinse with cold water. Method 2: Use 2 tablespoons of lime juice (vinegar, wine) to rub on the surface of the pork shanks, let sit for about 2 - 3 minutes then rinse thoroughly with cold water. Method 3: Use crushed sea salt to rub and scrub the pork shanks, then rinse thoroughly. |
Step 2: Prepare other ingredients
- Peel lemongrass, remove outer layers, trim root end. Wash thoroughly, cut into 2-3 segments.
- Rinse fresh chili peppers and aromatic herbs, drain.
- Crush ginger and lemongrass in a mortar.
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Crush ginger and lemongrass in a mortar
Step 3. Marinate the Pork Shank
- Slice ginger, mince 2/3 of garlic cloves, add 5 tablespoons shrimp paste, 3 tablespoons fermented rice, 1 tablespoon turmeric powder, 5 tablespoons sugar, 1 tablespoon MSG into a bowl then mix well and marinate for about 30 minutes to let the pork shank absorb the seasoning.
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Marinate the pork shank with spices
Note:Step 4. Cook Delicious Faux Bear Paw Pork Shank
- Add 1 tablespoon of cooking oil into a pot, heat the oil then sauté the ground ginger until fragrant. Then add the pork shank and marinated pork trotter meat into the pot to stir-fry.
- When the meat firms up, add enough water to cover the surface of the meat. Let it simmer gently, stewing the meat until tender for about over 1 hour.
- During the cooking process of faux bear paw, skim off the foam to keep the broth clear.
- Once the meat is tender, especially the pork shank, add the pig's blood and stir well. Adjust the seasoning and simmer for another 10 minutes.
- Turn off the heat, transfer the faux bear paw pork shank to a plate, serve with noodles, lemongrass, star anise, and aromatic herbs. Sipping on a glass of spicy wine makes it even more enticing.
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Cooking Faux Bear Paw Pork Shank on the Stove
Presentation and Enjoyment
Serve the dish immediately while still hot. This Faux Bear Paw Pork Shank dish is perfect for chilly winter days. It's flavorful, enticing, and satisfies even the pickiest eaters. It's even better when served with noodles, guaranteeing a delicious, novel, and enticing family meal!
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Enjoy the faux bear paw pork shank dish while still hot.
When buying pork shank, should you choose front shank or hind shank for better taste?
Since the front shank is more active, the meat is thinner, tender, sweeter, and has more tendons. Therefore, when cooking dishes like stews, faux bear paw, or boiling, they will be softer, more flavorful, and tastier. Front shanks also tend to be smaller and more aesthetically pleasing.
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