|onion, garlic, chilli & grated palm sugar|
|fresh coriander roots|
400g pork belly, cut into 1.5cm thickness
370g pork shank (猪展肉), cut into smaller pieces
1 big Spanish onion, chopped finely
5 cloves garlic, chopped finely
7 coriander roots, scrape clean and chopped finely
2 chilli, chopped
2 tbsp cooking oil
1/2 tsp ground white pepper
3 tbsp fish sauce
2 tbsp Chinese cooking wine
2 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp oyster sauce
15g grated palm sugar
- Pour marinade into the pork and mix well to combine. Cover and let it marinate for at least 2 hours in the refrigerator.
- Heat oil in a wok and saute chopped onion, garlic, coriander roots and chilli until fragrant. Add in marinated pork and fry until meat changes colour.
- Pour in enough water to cover the meat and bring to the boil. Reduce heat to low and simmer until meat is tender and sauce has thicken and glistening with oil.
- Serve with steamed rice.
Pork shank (猪展肉) also known as Gravy Pork is a cut of meat taken from the lower part of a pig's leg. It often comes with tendons attached and has tough and muscular texture. Therefore the connective tissue has to be broken down through a slow cooking process in order to tenderise the meat as well as to bring out the flavour.