1 pork shank about 2 lbs
3 cups peanut oil
6-8 cups water (enough to cover the meat)
5-6 fresh coriander plants (cilantro)
5-8 large garlic cloves
10 Sezchuan peppercorns
2 whole star anise
2 small cinnamon sticks
6 black peppercorns
1 teaspoon black soy sauce
3 tablespoons thin soy sauce
2 teaspoons course sea salt
2-4 tablespoons sugar (to your liking)
1 teaspoon Chinese five spice powder
5 hard-boiled eggs peeled (optional)
1.5 cups pickled mustard green
10 stems fresh bokchoy, steamed
2 cups steamed jasmine rice
Heat peanut oil in a wok or large pan over a medium heat. Add pork shank and turn up heat. Fry until golden brown on both sides. Remove shank from the oil.
Smash the garlic, peppercorns and cilantro into a fine paste and set aside.
Place the fried pig led into a pot and cover with water. Add garlic paste mixture, star anise, both soy sauces, cinnamon, salt, sugar, five-spice, and eggs.
Bring pot to a boil and then reduce the heat. Cook for another 2-3 hours or until the meat becomes tender.
While the pork is cooking, thinly slice the pickled mustard green and squeeze out the pickling juices. Then boil it 1 cup of water until water evaporates. Set aside.
Just before the meat if finished, cook off rice, steam bokchoy and put together chili sauce.
Chili Sauce Ingredients:
2-3 Thai chili peppers
½ cup vinegar
1 teaspoon salt
Smash Thai chili peppers into paste and add to vinegar and salt in a small bowl.
Serve alongside the dish.
Serve the cooked meat over steamed Rice, topped with pickled mustard green alongside steamed bokchoy, boiled eggs and chili sauce. Use the extra liquid from stewing the pork as gravy.