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Braised Pork Shank with Black Beans
5 from 18 votes

Braised Pork Shank with Black Beans

Braised Pork Shank with Black Beans features pork shanks simmered with aromatic spices like Sichuan peppercorn, coriander seed, cinnamon, star anise, and five-spice powder in a soy-based broth. The slow braising tenderizes the meat while infusing it with the warm, complex flavors of the spices, balanced by palm sugar's sweetness. The addition of canned black beans adds heartiness and richness to the dish, making it a satisfying main course option. This recipe allows for flexibility in spice handling and bean quantity, accommodating different pot sizes and personal preferences.

Prep Time
5 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 15 mins
Servings: 4 to 6
Calories: 610 kcal
Course: Main Course
Cuisine: Chinese, Thai

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

    Cup of Yum
  1. Dry pork shank thoroughly with paper towel to remove moisture (to avoid oil splatter during frying).
  2. 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.
  3. Add Sichuan peppercorns and coriander seeds to a mesh tea strainer or infuser. (See footnote 1)
  4. Add the tea strainer, garlic, green onion, ginger, cinnamon stick, star anise, and five-spice powder to the pot. Mix well.
  5. Continue cooking to bring to a boil. Skim the foam from the surface until the broth is clear.
  6. Cover and turn to low heat. Simmer for 40 minutes. The broth should continue boiling throughout the process.
  7. Add light soy sauce, dark soy sauce, Golden Mountain Sauce and palm sugar. Mix well.
  8. Cover and bring to a boil over medium high heat. Keep covered and simmer for 1 hour.
  9. (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.
  10. Add the black beans, along with all the liquid, into the pot with the pork. (See footnote 2)
  11. 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.
  12. 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.
  13. Serve the meat, beans, and sauce over steamed rice.
  14. Store the leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.
  15. 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

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%)

Nutrition Facts

Serving: 4 to 6

Amount Per Serving

Calories 610

% 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.