Pork Week: Braised Coconut Curry Pork Shank

Chef Yia Vang wraps up Pork Week presented by the Minnesota Pork Board.

2-3 pork shanks
3 Tbsp Red curry
1 Lime leaf
3oz Galanga
4-5 cloves of Chopped garlic
3 Tbsp chopped lemongrass
1 Tbsp chopped garlic
4 C Pork stock (or water) 
12 oz Coconut Milk

– In a large 5 qt pot add oil and sear off the pork shanks until golden brown.

– add a little oil and cook the curry, lim leaf, galanga, garlic, lemongrass and ginger for about 5-8 mins on medium low heat. Sweet it down. 

– Add the pork shanks back into the curry and then add pork stock and coconut milk

– let it come to a simmer and let it sit in that simmer for about 1.5 hrs. 

– Serve over Rice