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BBQ Dragon Shank

Course: Main Course
Cuisine: Chinese
Servings: 4 bowls

Ingredients

  • 2 lbs pork belly
  • 2 tbsp sugar
  • 1 tbsp brown sugar
  • 1/3 cup water
  • 1 cup sake
  • 1 cup soy sauce
  • 1 1/2 cups chicken broth
  • 1 2-inch piece of ginger, sliced
  • 6 garlic cloves, crushed
  • 1 cinnamon stick
  • 2 star anise
  • 2 bay leaves
  • 2 dried chiles de arbol
  • 1 tbsp black peppercorn
  • 4 scallions

Instructions

  • Preheat an oven to 325°F. Place the pork belly in a pot and cover with cold water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Make sure to skim the foam.
  • Remove the pork belly from the water and cut into 16 equal square pieces.
  • In a dutch oven, mix the sugar and water over medium-high heat. Whisk until the sugar has dissolved. Add the pork belly and coat.
  • Add the sake, soy sauce, chicken broth, ginger, cinnamon stick, star anise, bay leaves, chiles de arbol, and black peppercorns. Bring to a boil. Cover and transfer to the oven.
  • Bake for 30 minutes . Add the scallions. Cover again and bake for another 30 minutes.
  • Increase the heat of the oven to 375°F. Remove the cover and bake for 40 minutes. Stir the contents every 10-15 minutes to help brown all sides of the pork.
  • After the pork has cooked, take a cup of the sauce the pork cooked in and placing it in a saucepan. In a bowl, combine 2 tsp cornstarch with 1 tsp water. Add that to the saucepan and whisk until the sauce thickens.
  • Serve the pork on top of rice and drizzle with the thickened sauce.