https://www.thaitable.com/thai/recipe/braised-pork-shank-on-ri6 Servings, Prep Time: 1 Hours30 Minutes, Total Time: 4 Hours
Rinse the pork shanks really well to remove any small bits of bones and pat them dry. Add about ¼ cup of cooking oil to a wok. Gently lay a shank in the hot oil. Let the skin fry until it turns white. Fry the meat until it turns light brown (picture 2). It should take about 5-7 minutes. Fry the other shank the same way. Remove the shanks into a large pot. Fill the pot with 3 quarts of water. It should almost cover the shanks. Let it boil without the lid or with the lid ajar to reduce the liquid. Keep the oil in the wok for frying spices.
Grind garlic, peppercorns and cilantro roots in a blender or mortar pestle (picture 4). Add the mixture to the wok and fry over medium heat. After a couple minutes, you should smell the aroma (picture 5). Remove the spice mixture and add to the pot. Leave the oil in the wok, you'll use it later. Let the shanks continue to boil.
Toast the cinnamon stick and star anise until they are fragrant or start to burn. You can toast them in a cast iron pan or in an oven. I toasted them in a cast iron pan and it took me just a few minutes. Remove them and add to the pot.
In the wok, add 3 tablespoons of sugar, ½ teaspoon of salt and 3 tablespoons of soy sauce. Let the sauce mixture come to a boil and thicken (picture 7).
As the broth gets reduced, move the shanks around to get the all the parts submerged so that everything cooks at the same rate and the meat acquires the brownish color.
Boil 3 eggs or as many as you’d like. Let the eggs boil for 4 minutes (when it starts to boil, let it go for 4 minutes). Remove the eggs and let them cool down in cold water. Peel and drop the eggs into the pot. At this point the shanks should have been boiling for about 3 hours. The broth should be reduced by half.
Let the shanks sit overnight (If you can wait) for a deep flavor; the seasoning will permeate the shanks and the boiled eggs will turn brown.
The shanks are ready when you can see the bones poking out and the meat comes off the bone easily. The rinds have a deep brown color. Total boiling time is about 3-4 hours.
The next day when you’re ready to serve, remove the eggs if you like soft eggs. Otherwise, let the eggs boil in the broth until you're ready to serve. Let the pork shanks come to a boil. Drop the Chinese broccoli in the pork shank broth for a couple minutes. Remove the Chinese broccoli and cut into 2-inch pieces. Transfer the Chinese broccoli to a serving plate.
Rinse the pickled mustard and boil the pickled mustard in plain water for a couple minutes. Remove and drain the water out. Chop and add to the serving plate.
To plate the shanks, remove the bones and chop the shanks into serving pieces, ladle some broth on the shanks. You can serve the shank, Chinese broccoli, pickled mustard and eggs in a platter and have a bowl of rice on the side. Or you can serve individual plates. Serve with a chili garlic sauce, cloves of garlic and Thai chili peppers.
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