Braised Pork Shank Bones (Jiàng Dà Gǔ)

酱大骨

Braised Pork Shank Bones (Jiàng Dà Gǔ) — a Chinese recipe made with pork shank bones, ready in about 180 minutes. Step-by-step instructions with photos.

Ingredients

• pork shank bones (with marrow, ~5 cm thick)
• dark soy sauce
• light soy sauce
• Shaoxing wine
• fresh ginger, smashed
• scallions, white parts only, tied in knot
• star anise
• rock sugar

Instructions

1. Rinse pork bones under cold water; place in large pot, cover with cold water, and bring to a rolling boil over high heat. Skim off all grayish foam vigorously for 3 minutes.
2. Drain bones and rinse again under cool running water. Pat dry thoroughly with paper towels.
3. Heat wok or Dutch oven over medium-high heat. Add 1 tbsp neutral oil, then sear bones on all sides until deeply browned (about 6–8 minutes total). Do not crowd pan.
4. Add ginger, scallion knots, star anise, dark soy, light soy, Shaoxing wine, and rock sugar. Pour in enough hot water to just cover bones (approx. 1200 ml). Bring to gentle simmer.
5. Cover tightly and reduce heat to lowest possible simmer. Braise uncovered for first 30 minutes, then cover and braise 2.5 hours more. Turn bones gently every 45 minutes. (Liquid reduces by ~1/3, turns syrupy and glossy around bones)