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| (photo: credit to owner) |
1 tablespoon oil
1 medium onion, peeled and sliced
4 to 5 garlic cloves, peeled and minced
2 pounds pork shanks, cut 2-inch thick
2 to 3 bay leaves
6 to 8 peppercorns, cracked
1 cup vinegar
½ cup soy sauce
2 cups water
¼ cup brown sugar
½ cup banana blossoms (dried lily buds)
salt to taste
Instructions
1 medium onion, peeled and sliced
4 to 5 garlic cloves, peeled and minced
2 pounds pork shanks, cut 2-inch thick
2 to 3 bay leaves
6 to 8 peppercorns, cracked
1 cup vinegar
½ cup soy sauce
2 cups water
¼ cup brown sugar
½ cup banana blossoms (dried lily buds)
salt to taste
Instructions
1. In a heavy-bottomed pot over medium heat, heat oil. Add garlic and onions and cook until aromatic. Add pork shanks and cook, turning occasionally, until lightly browned on all sides. Add in bay leaves and crushed peppercorn.
2. Add vinegar and allow to cook for about 3 to 5 minutes. Add soy sauce, water and sugar and bring to a boil. Lower heat and cover.
3. Simmer, adding more water in ½ cup increments as needed, for about 1-1/2 to 2 hours or until meat starts to fall off bone and sauce is reduced and thickened.
4.Add banana blossoms and cook until soft. Season with salt to taste.
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