This dish came to Thailand with Teochew Chinese. Thai herbs like roasted galangal and fresh coriander roots were added and turned this Chinese dish into a hugely popular Thai/ Chinese fusion street food in Thailand.
The list of herbs and spices and the length of time required to turn a pork shank into this succulent and tasty dish is an arm long!! However, it requires very little efforts.
The recipe is usually cooked in a large cooking pot but I cooked mine in an instant pot with a combination of air-fry and slow cook.
1 pork shank
5 sticks of cinnamon ( 2 inch long)
4 star anise
4 boiled eggs
2 inch long galangal
5 coriander roots
1 tbsp of crushed black pepper corns
1 tsp Chinese 5 spice
150 g coconut sugar
10 garlic cloves
1/4 cup light soy sauce
1/2 tbsp salt
3 tbsp dark soy sauce
Pak Choi or greens of choice.
Air fry the shank until golden brown and crispy. Or fry it normally in a large non-stick saucepan with oil.
In a small fry pan, roast the galangal, star anis, cinnamon sticks, garlic, and pepper corns until fragrant. Then add to the pot with the pork
Add the bashed the coriander roots, sugar, both soy sauces, Chinese 5 spice and salt . Pour in enough water or vegetable stock just to cover the meat. Bring to a quick boil.
Slow cook for 4-6 hours. Add the cooked eggs in the last hour of cooking.
Serve some brown crispy skin along side white flaky meat on rice with the cooked egg and some gravy.
For the chilli vinegar
3-5 yellow chllies
1 garlic clove
1 cup white vinegar
juice of 1 lime
a pitch of sugar and salt to taste
In a small pestle and mortar, bash the chillies, salt and garlic together. Then add the rest.