Servings
Font
Back
Braised Ti Pang (红烧蹄膀)
5 from 26 votes

Braised Ti Pang (红烧蹄膀)

Braised Ti Pang features a bone-in pork front hock slowly cooked with a complex spice pouch including star anise, cloves, cinnamon, and Sichuan peppercorn. The dish involves blanching and careful cleaning of the pork before browning it to achieve a lightly crisp skin. The meat is infused with ginger, Shaoxing wine, garlic, soy sauces, rock sugar, and aromatic spices throughout a long braising process, resulting in a tender and flavorful pork dish with a rich, savory sauce.

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 8
Calories: 312 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the spice pouch:
  • 3 star anise
  • 10 cloves
  • 2 g cinnamon stick
  • 1 g Sichuan peppercorn 1 teaspoon
  • 3 g fennel seeds (1 teaspoon)
  • 2 black cardamom pods
  • 5 bay leaves dried
  • 5 g orange peel dried
  • 4 g black peppercorns 1 teaspoon, or white peppercorns
  • 1-2 dried red chili (optional, if you like some heat)
For the rest of the dish:
  • 3 pound pork front hock ti pang - 蹄膀, bone-in with skin, or shank
  • 5 lices ginger (25g)
  • 2 tablespoons Shaoxing wine
  • 3 tablespoons vegetable oil
  • 40 g rock sugar
  • 5 cloves garlic
  • 5 green onion i.e. the white base part of the scallion, cut in half, white part
  • 1/2 cup Shaoxing wine
  • 1/4 cup soy sauce light
  • 1 teaspoon dark soy sauce
  • 7-8 cups water (more if needed)
  • 1 tablespoon cornstarch (mixed into a slurry with 3 tablespoons water; more if needed)
  • salt (to taste)
  • 1/4 teaspoon sesame oil

Instructions

    Cup of Yum
  1. Start by gathering all the aromatics for the spice pouch. Wrap everything in cheesecloth and tie securely with kitchen string. Set aside.
  2. Rinse the pork. Don’t worry if there are any bristles remaining in the skin––we’ll take care of them after the blanching step.
  3. Place the pork in a medium to large pot along with 5 slices of ginger and 2 tablespoons of Shaoxing wine. Fill the pot with enough water to just cover the pork. Bring to a boil. Once boiling, cook for 1 final minute and turn off the heat.
  4. Carefully drain the pork and ginger slices, and wash both the pot and the pork clean. If there are still visible bristles on the skin, now is a good time to remove them with tweezers. After the ti pang is clean, pat it very dry with a paper towel.
  5. Heat 3 tablespoons of oil in a wok over medium heat. Brown the ti pang on all sides until the skin is lightly crisp and brown. This process takes 10-15 minutes. Use your spatula to scoop hot oil over any area that can’t touch the wok’s surface. Turn off the heat, remove the ti pang, and set aside.
  6. Reduce the heat to low, and add the rock sugar to the remaining oil in the wok. Once the sugar has melted, add the 5 reserved slices of ginger, garlic, and scallion whites. Stir and cook for 2 minutes. Add the Shaoxing wine, light soy sauce, dark soy sauce, and water. Turn up the heat and bring to a boil. Turn off the heat.
  7. Place the ti pang in a deep pot with just enough room to hold it and eventually flip it over. Transfer the sauce from the wok to this pot. There should be enough liquid to submerge the ti pang about 75%. If not, add a little more water. Lastly, add the spice pouch.
  8. Cover the pot, turn up the heat, and bring to a boil. Once boiling, reduce the heat to medium low and cook the ti pang for 3 hours with the lid on (the liquid in the pot should have small bubbles). Flip the ti pang every half hour to ensure it’s cooked evenly.
  9. Once the ti pang is so tender that it can barely hold its shape and you can easily pull out the center bone, transfer to a serving bowl. Skim the fat from the sauce. Turn up the heat to reduce the sauce until it becomes a thin gravy (you can also thicken it with some cornstarch slurry). Add salt to taste and ¼ teaspoon sesame oil right before serving.
  10. Pour the sauce over the ti pang in the serving bowl. Serve!

Nutrition Information

Calories 312kcal (16%) Carbohydrates 9g (3%) Protein 38g (76%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 112mg (37%) Sodium 759mg (32%) Potassium 612mg (13%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 84IU (2%) Vitamin C 2mg (2%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 312

% Daily Value*

Calories 312kcal 16%
Carbohydrates 9g 3%
Protein 38g 76%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 112mg 37%
Sodium 759mg 32%
Potassium 612mg 13%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 84IU 2%
Vitamin C 2mg 2%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.