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Braised Pork Shank with Crispy Skin (Guoshao Zhouzi in Chinese)

Braised Pork Shank with Crispy Skin is a classic Northern Chinese dish, renowned for its striking contrast between crispy, golden-brown skin and tender, fall-off-the-bone meat, infused with rich soy and spice flavors. The pork shank is first braised with aromatic spices until succulent, then coated in a light starch paste and fried to achieve a crunchy exterior. Served with a glossy savory sauce, it’s a hearty, flavorful centerpiece ideal for family feasts, holiday dinners, or any occasion craving authentic Chinese comfort food.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings: 5 people
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pork Shank
  • - 1 whole pork shank 1.5-2 pounds/680-900g, bone-in, skin-on; front shank preferred for tender meat
  • - 3 tablespoons vegetable oil for frying and braising
  • - 4 slices ginger thickly sliced
  • - 4 cloves garlic crushed
  • - 2 green onions tied into knots
  • - 2 star anise
  • - 1 small cinnamon stick about 2 inches long
  • - 2 bay leaves
  • - 3 tablespoons light soy sauce for seasoning
  • - 1 tablespoon dark soy sauce for color
  • - 2 tablespoons Shaoxing rice wine or dry sherry, for removing fishiness
  • - 2 tablespoons rock sugar or granulated sugar, for subtle sweetness
  • - 1 teaspoon salt adjust to taste
  • - 3 cups 720ml water (or pork broth, for richer flavor)
  • - 3 tablespoons cornstarch for making crispy coating paste
  • - 1 large egg beaten, for binding the coating
  • For the Glaze Sauce Optional
  • - 1 tablespoon reserved braising sauce
  • - 1 teaspoon honey for gloss
  • - 1 tablespoon water

Equipment

  • - Cleaver or heavy-duty knife and cutting board (for trimming pork shank)
  • - Large pot (for blanching pork shank)
  • - Pressure cooker or heavy-bottomed casserole (for braising, pressure cooker saves time)
  • - Wok or deep skillet (for frying pork shank)
  • - Mixing bowls (for marinating and making starch paste)
  • - Slotted spoon or spider strainer (for transferring pork shank)
  • - Wooden spoon (for stirring sauce)
  • - Paper towels (for patting dry pork shank)

Method
 

  1. Prep and blanch the pork shank: Rinse the pork shank thoroughly. Use a cleaver to scrape off any remaining hair on the skin. In a large pot, add the pork shank and enough cold water to cover it. Add 1 tablespoon Shaoxing rice wine and 1 slice of ginger. Bring to a boil over high heat, then simmer for 5 minutes to remove blood and impurities. Skim off the foam, transfer the pork shank to a colander, and rinse with warm water. Pat dry with paper towels.
  2. Braise the pork shank: Heat 1 tablespoon vegetable oil in a pressure cooker or casserole over medium heat. Add rock sugar and stir until it melts and turns light amber. Add ginger, garlic, and tied green onions, stir-fry for 30 seconds until fragrant. Add star anise, cinnamon stick, and bay leaves, stir-fry for another 30 seconds. Place the pork shank (skin-side up) in the pot, pour in light soy sauce, dark soy sauce, and remaining Shaoxing rice wine. Stir gently to coat the shank with sauce. Add water or pork broth (ensure the liquid covers 2/3 of the shank). Bring to a boil, then cover the pressure cooker and cook on high pressure for 40 minutes. If using a casserole, cover and simmer over low heat for 1.5-2 hours until the meat is tender but still attached to the bone.
  3. Prepare for crisping: Carefully remove the braised pork shank from the pot, reserve the braising sauce. Pat the shank dry with paper towels (dry skin ensures crispiness). In a small bowl, mix cornstarch and beaten egg to make a smooth paste. Brush the paste evenly over the skin of the shank (avoid too thick a layer, as it may turn doughy).
  4. Fry for crispy skin: Heat 2 tablespoons vegetable oil in a wok or deep skillet over medium-high heat until it reaches 350°F (175°C). Gently place the pork shank (skin-side down first) in the oil. Fry for 3-4 minutes until the skin turns golden and crispy. Use a slotted spoon to flip the shank and fry the other sides for 1-2 minutes. Transfer to a serving plate and let rest for 5 minutes.
  5. Make glaze sauce (optional): In a small saucepan, mix reserved braising sauce, honey, and water. Bring to a boil and simmer for 2 minutes until slightly thickened. Drizzle the glaze over the crispy pork shank.
  6. Serve: Cut the pork shank into thick slices with a cleaver. Serve hot with steamed buns or rice, and the reserved braising sauce on the side for dipping.

Notes

- Pork shank selection: Choose a skin-on, bone-in front pork shank—its meat is more tender and has a better ratio of fat to lean meat than the hind shank.
- Crispy skin tip: Patting the braised shank thoroughly dry before brushing with the starch-egg paste is crucial. Frying at the right temperature (350°F) prevents the skin from burning while ensuring crispiness.
- Braising adjustment: If using a casserole, check the liquid occasionally to avoid burning—add more water if needed. The meat is done when a fork can easily pierce through.
- Flavor enhancement: Marinate the blanched shank in soy sauce and rice wine for 30 minutes before braising for deeper flavor.
- Leftovers: Store leftover pork shank and braising sauce separately in the refrigerator for up to 3 days. Reheat the shank in the oven at 350°F (175°C) for 10 minutes to restore crispiness.