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Waste not, want not! Another satisfyingly delicious soup made with a left over ham bone (German-style from Berliner). All it …

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Home » Meats, Pork

Pork Shank

Submitted by on February 6, 2009 – 2:41 pm5 Comments | 23,911 views

Ingredient Name:  Pork Shank (Fresh)
 
Traditional Chinese Name:  豬展(zhū zhǎn)
 
What is this?
  • Pork shank or shin is the lower part of the meat around the lower leg of the pig
  • The meat in its raw state is tough and lean
  • When cooked, it is soft and can become gelatinous

How do I prepare it?

  • Simply wash with cool water
  • Blanching is required when used in soups
  • Use the entire shank as one piece

Where can I buy this?

  • 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

What is the cost?

  • Pork shank costs around $30 HKD for 200 grams

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
  • Consumption of meat must be done in moderation

Additional Information?

  • Pork shanks can be kept frozen for up to 3 months
  • Fresh pork shanks should be consumed within 4 days

References:

5 Comments »

  • A few workers in our area got Salmonella poisoning. It is a good thing that they did not die and they have fully recovered. “

  • Lisa T says:

    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

  • LadyTong says:

    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

  • Nelly says:

    Hi,

    I notice you use pork for most of your soups. Can I substitute with chicken bone instead?

    Thanks,
    Nelly

  • LadyTong says:

    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

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