Braised Pork Shank Bones (Jiàng Dà Gǔ)

酱大骨

Braised Pork Shank Bones (Jiàng Dà Gǔ) — Home-styleShandong home cooking.

Ingredients

• pork shank bones (with marrow, ~5 cm thick)
• dark soy sauce
• light soy sauce
• Shaoxing wine
• fresh ginger, smashed
• scallions, white parts only, tied in knot
• star anise
• rock sugar

Instructions

1. Rinse pork bones under cold water; place in large pot, cover with cold water, and bring to a rolling boil over high heat. Skim off all grayish foam vigorously for 3 minutes. (Water turns cloudy gray with thick scum rising to surface)
2. Drain bones and rinse again under cool running water. Pat dry thoroughly with paper towels. (Bones appear pale pink and completely moisture-free on surface)
3. Heat wok or Dutch oven over medium-high heat. Add 1 tbsp neutral oil, then sear bones on all sides until deeply browned (about 6–8 minutes total). Do not crowd pan. (Deep mahogany crust forms on bone surfaces, no pink raw spots remain)
4. Add ginger, scallion knots, star anise, dark soy, light soy, Shaoxing wine, and rock sugar. Pour in enough hot water to just cover bones (approx. 1200 ml). Bring to gentle simmer. (Liquid bubbles softly at edges, steam rises steadily but no vigorous rolling)
5. Cover tightly and reduce heat to lowest possible simmer. Braise uncovered for first 30 minutes, then cover and braise 2.5 hours more. Turn bones gently every 45 minutes. (Liquid reduces by ~1/3, turns syrupy and glossy around bones)