Shayne's Slow Cooked Chinese Sweet & Sour Pork Shanks

Shayne's Slow Cooked Chinese Sweet & Sour Pork Shanks served with Emerald Fried Rice.

This is the first time I have done this, putting together, then refining a few different recipes and.........................

A BIG TIME WOW!!!!!!!!!!!!!!!!!!!!!!!

Firstly, I found an Asian butcher at Cabra that had prime Pork shanks @ $5.50/kg

Now this ingredient alone might stop some of you from doing this, as the Pork shank is pretty hard to find..... like, you wont see this cut in Coles.

So, I used to kettles for this. One set up with the CI grate, the other with a Stick Snake for the Low n Slow.

The shanks were coated with Peanut oil, then seasoned with fresh cracked S&P, then dusted in 5 spice powder

Then they were seared on the CI grate over Charcoal

Meanwhile, on the other kettle. I had the stick snake going...................

And was heating up my Aldi CI crock pot...

And heated, ready to accept the shanks.

Base oiled, shanks in, then 250ml of Sour Cheery Nectar poured over and tightly sealed for a 4.5 hour low n slow at 225F

When getting close, make the sauce

3 tbs red wine vinegar

3 tbs Sugar

1/2 tsp Salt

2 tbs Tomatoe Puree

2 tbs Fresh Orange Juice

1 tbs Soy Sauce

1 tbs Tapioca Flour (or Corn)

1 tsp Black Sesame oil

Pinch of MSG (optional)

3x Shallots/Green Onions cut inot 25 mm pieces

1x Green Cap large diced

3x slices of canned Pinnaple, chopped.

Mix the sauce to=gether and put to the side.

Fry the fruit veg in Peanut oil until coloured

Then add the sauce, stirring until thick

And here is my Emerald Fried Rice ready top serve

Pic heavy now..........................

As I did my best to photo for appreciation just how good the shanks were........ fall off the bone tender

The seasonings dug deep into the meat, and the Sweet & Sour sauce gave it a nice fresh lift.

The Rice is a favourite here (can post the recipe for those interested).

This is a must try

Ps, I will keep the lot of ya busy with "must do's"

Shayne