|
Crispy Pork Shank & Asian Vegetables |
- 2 piece PORK SHANK
- 1 TSP CRACK BLACK PEPPER
- 1 ONION SLICED
- 4 pc BAY LEAF
- 3 clove GARLIC SMASHED
- 1 T SALT
- 2 oz GINGER SMASHED
Cottonseed oil for frying (as needed). In a pot add all ingredients except oil. Bring to a boil and simmer until pork is tender – approximately 2 _ hours.
Remove from stock and air dry until cool. Place in cooler uncovered. To fry – heat oil to 400 degrees. Be careful and have a big enough pot to allow the pork shank to be submerged. Best to use a screen to cover to block any splashes. Fry until crisp. Remove and drain well. You can fry one more time if not as crispy as you would like.
Bring the pork shank stock to a boil then Add chopped crispy pork shank, add the vegetables, bring to boil and simmer until tender. Last finish with shrimp and fish sauce.
Serve in Large bowl.
- 2 each egg plant cubed
- 1 # long beans _” cut
- 2 each tomato smashed
- 1 long squash cubed
- 1 cup calamungi leaves
- 1 each chop shank pork
- 1 T fish sauce
- To taste salt / pepper
- 8 pcs 16/20 shrimp
Serves: 4-6 people
|
Recipes 
