Pork Shank
Ingredient Name:
Pork Shank (Fresh)
Traditional Chinese Name:
豬展(zhū zhǎn)
The pork shank is one of the most common part of the pig that’s used in Chinese soups. It’s a lean cut of meat that’s used widely across all long boils and double-boils soup. The most amazing thing about this cut of meat is that after it’s boiled, it becomes super soft and strings out nicely so you can eat it as part of your meal, while dipping it in soy sauce. You can use pork shank as is or usually with chicken in double-boil soups.
Pork is a neutral ingredient, meaning it’s neither warming nor cooling in Traditional Chinese medicine. It pairs well with a lot of vegetables.
How do I prepare it?
- Simply wash with cool water
- Blanching is required when used in soups
- Use the entire shank as one piece and it will become soft in the soup which you can eat as part of your meal with soy sauce! So yummy!
Where can I buy it and cost?
- You can buy this in any supermarket
- In Asian supermarkets, you can purchase them by weight and request the size of cut you want
- You can purchase the shank with or without the leg bone
Any benefits?
- Pork contains many nutrients (including 6 essential vitamins)
- It is a good source of iron, zinc, Vitamin B6 and protein
- It is said to be a healthier red meat substitute over beef
- This cut is lean and relatively fat free
Any precautions?
- Pork must be cooked thoroughly before consumption as there is still a potential risk of salmonella
- Be sure to buy pork from a reputable source to ensure it’s freshness
A few workers in our area got Salmonella poisoning. It is a good thing that they did not die and they have fully recovered. “
A few workers in our area got Salmonella poisoning. It is a good thing that they did not die and they have fully recovered. “
Hi,
I love your website and the photos of the yummy soups. I have a quick question. Why do you marinate the pork with salt for an hour before blanching? What does salt do to the pork?
Thanks!
Lisa
Hi Lisa, according to the Chinese, by marinating the pork in salt you release the “Fire” in the bones. This is particularly applicable to pork bones (rather than pork shank). It’s actually something that I learned from my mom and mother-in-law. However for me, I find that the marinating gives the meat flavor and after you blanch it, most of the salt goes away and you don’t have to use salt to further flavor your soup. Hope this helps!
Lisa
Hi,
I notice you use pork for most of your soups. Can I substitute with chicken bone instead?
Thanks,
Nelly
Dear Nelly,
Yes, lots of Chinese soups use pork (and even when it’s Chicken soup, they still add pork!). It really has to do with the history of the country where pork is in abundance. You can absolutely also substitute chicken, chicken bones, chicken feet. Hope this helps and thanks for your interest and support! Lisa