Pork Shank
6 February 2009
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17 Comments
Ingredient Name: Pork Shank (Fresh)
Traditional Chinese Name: 豬展(zhū zhǎn)
What is this?
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Pork shank or shin is the lower part of the meat around the lower leg of the pig
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The meat in its raw state is tough and lean
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When cooked, it is soft and can become gelatinous
How do I prepare it?
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Simply wash with cool water
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Blanching is required when used in soups
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Use the entire shank as one piece
Where can I buy this?
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You can buy this in any supermarket
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In Asian supermarkets, you can purchase them by weight and request the size of cut you want
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You can purchase the shank with or without the leg bone
What is the cost?
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Pork shank costs around $30 HKD for 200 grams
Any benefits?
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Pork contains many nutrients (including 6 essential vitamins)
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It is a good source of iron, zinc, Vitamin B6 and protein
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It is said to be a healthier red meat substitute over beef
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This cut is lean and relatively fat free
Any precautions?
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Pork must be cooked thoroughly before consumption as there is still a potential risk of salmonella
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Consumption of meat must be done in moderation
Additional Information?
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Pork shanks can be kept frozen for up to 3 months
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Fresh pork shanks should be consumed within 4 days
References:
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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
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