Braised Pork Shank with Black Beans
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs 10 mins
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Total Time
3 hrs 15 mins
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Servings
4 to 6
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Calories
610 kcal
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Course
Main Course
Braised Pork Shank with Black Beans
Description
Braised Pork Shank with Black Beans uses pork shanks cooked in a richly spiced broth created with Sichuan peppercorns, coriander seeds, garlic, ginger, green onions, cinnamon stick, star anise, and five-spice powder. The meat is first browned to develop a golden surface, then simmered with these aromatics and soy-based sauces to develop a deep, layered flavor. The cooking liquid is periodically skimmed for clarity, ensuring a clear, flavorful broth throughout the braising process.
The black beans, added without draining, combine with the pork and spices to give the dish a robust texture and savory depth. The use of palm sugar and different soy sauces balances sweet and salty notes. The slow simmering method tenderizes the pork to a fork-tender finish with infused flavor throughout.
This hearty braised pork and beans dish can be served as a main plate, either with rice or on its own, taking advantage of the filling qualities of the beans. Adjusting the bean quantity is possible if your cooking vessel allows, making it versatile for different serving sizes.
A practical note: if you don’t have a mesh tea strainer for the spices, you can add the spices directly into the pot and skim them out after extended cooking once the broth is still thin and spices float to the top, which simplifies cleanup while preserving flavor.
Ingredients
- 1 pork shank (or 2 pork hocks) about 2 pounds in total
- 3 tablespoons peanut oil (or vegetable oil)
- 1 teaspoon coriander seed
- 1 teaspoon Sichuan peppercorn
- 5 cloves garlic
- 2 green onions (white part only)
- 1 ginger sliced, thumb-sized piece
- 1 cinnamon stick (about 2 inches in length)
- 2 star anise whole
- 1/4 teaspoon five-spice powder
- 3 tablespoons soy sauce light
- 1 teaspoon dark soy sauce
- 1 tablespoon Golden Mountain Sauce (or light soy sauce)
- 2 tablespoons palm sugar (or white sugar)
- 4 chicken thighs Optional, skinless
- 1 can (15 ounces / 400 grams) black beans (do not drain)
Instructions
- Dry pork shank thoroughly with paper towel to remove moisture (to avoid oil splatter during frying).
- Heat 2 tablespoons oil in a wok or a large dutch oven over medium high heat until warm. Add pork shank and let it roast for 2 to 3 minutes. Flip and cook the other side for another 2 to 3 minutes. Keep flipping and cooking, until the the entire surface is golden brown. Add 6 cups water (or more) to cover the pork shank.
- Add Sichuan peppercorns and coriander seeds to a mesh tea strainer or infuser. (See footnote 1)
- Add the tea strainer, garlic, green onion, ginger, cinnamon stick, star anise, and five-spice powder to the pot. Mix well.
- Continue cooking to bring to a boil. Skim the foam from the surface until the broth is clear.
- Cover and turn to low heat. Simmer for 40 minutes. The broth should continue boiling throughout the process.
- Add light soy sauce, dark soy sauce, Golden Mountain Sauce and palm sugar. Mix well.
- Cover and bring to a boil over medium high heat. Keep covered and simmer for 1 hour.
- (Optional) Heat the remaining 1 tablespoon oil in a skillet over medium high heat until warm. Spread chicken thighs. Allow to cook without moving for 2 to 3 minutes, until the bottom side turns golden. Flip and cook the other side until golden. Transfer to the pot with the braising pork shank.
- Add the black beans, along with all the liquid, into the pot with the pork. (See footnote 2)
- Cover and turn bring to a boil over medium high heat. Keep covered and simmer for 1 hour, until the pork turns tender. If the broth runs low before the pork becomes tender, add warm water to cover pork.
- If the broth is still thin, turn to medium high heat and cook uncovered until the sauce thickens. The starch from the black beans will help the sauce thicken, so there should be quite a lot of sauce (about half) left when it’s finished cooking.
- Serve the meat, beans, and sauce over steamed rice.
- Store the leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.
- If you have leftover sauce, do not throw them away! Add them to a bowl of noodles, so you can create a rich and hearty noodle soup effortless (see recipe here).
Notes
- If you don't have a mesh tea strainer, add spices directly to the pot and remove them after extended cooking.
- You may increase the amount of black beans as long as your pot can accommodate them.
- The dish can be served with rice or as a hearty main dish combining pork and beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Serving | 332g | |
| Calories | 610kcal | 31% |
| Carbohydrates | 51.2g | 17% |
| Protein | 49.8g | 100% |
| Fat | 23.6g | 36% |
| Saturated Fat | 9.2g | 46% |
| Cholesterol | 104mg | 35% |
| Sodium | 1098mg | 46% |
| Potassium | 1275mg | 27% |
| Fiber | 11.7g | 47% |
| Sugar | 3.9g | 8% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 140mg | 14% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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