Braised Ti Pang (红烧蹄膀)
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The Woks of Life · by Judy★ 5.0 (13)

Braised Ti Pang (红烧蹄膀)

NUTRITION · PER SERVING270M COOK
CAL 22%·PRO 70%
CARBS 14G12% OF CAL
1G FIBER0G ADDED0G INTRINSIC5G OTHER8G TOTAL SUGAR
FAT 26G52% OF CAL
8G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Chinese braised pork shank glazed in soy sauce, spices, and aromatics until tender and fall-apart. The reduced sauce becomes a rich gravy for serving.

mainchineseroastporkdairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 star anise
  • 10 cloves
  • 2 g cinnamon stick
  • 1 g Sichuan peppercorns ((1 teaspoon))
  • 3 g fennel seeds ((1 teaspoon))
  • 2 black cardamom pods
  • 5 dried bay leaves
  • 5 g dried orange peel
  • 4 g black or white peppercorns ((1 teaspoon))
  • 1-2 dried red chilies ((optional, if you like some heat))
  • 3 pound pork front hock/shank ((ti pang - 蹄膀, bone-in with skin))
  • 5 slices ginger ((25g))
  • 2 tablespoons Shaoxing wine
  • 3 tablespoons vegetable oil
  • 40 g rock sugar
  • 5 cloves garlic
  • 5 scallion whites ((i.e. the white base part of the scallion, cut in half))
  • 1/2 cup Shaoxing wine
  • 1/4 cup light soy sauce
  • 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
PREP
30M
SODIUM
761MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.