The cookie is used to store the user consent for the cookies in the category "Performance". Heat over medium low heat, smashing as you stir. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Turn up the heat and bring to a boil. Traditional and incredible Chinese braised beef shank with master stock (). pork 4 $6.50 Pork and Vegetables Wonton Soup $9.50 Mrs. Instructions. This was one of the most flavorful dishes I have ever made. The flavorful sauce is then reduced into a gravy and poured over the finished dish. Set aside. Turn up the heat to reduce the sauce until it becomes a thin gravy (you can also thicken it with some cornstarch slurry). Brown the ti pang on all sides until the skin is lightly crisp and brown. If there are still visible bristles on the skin, now is a good time to remove them with tweezers. In a roasting pan, add pork shanks, onion-tomato mixture and all remaining ingredients except cilantro. Your email address will not be published. Its chopped and goes in with the vegetables. Dear Judy. Add the pork shanks to the casserole. You can do the same or serve it on a bed of stir-fried lettuce, which also has symbolic significance (luck and good fortune). Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes. A dear friends Bobo (grandma) used to make Ti-Pang with soy sauce, star anise, eggs, and mushroom. Home; Recipes. Wash the pork hamstrings and set aside. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. After lightly cooking the vegetables, add the beer to the dutch oven. The flavorful sauce is then reduced into a gravy and poured over the finished dish. Braise the pork: Mix the sauce ingredients in a bowl, then pour the prepared sauce over the pork and bring it to a boil. Your email address will not be published. The shank is meatier, more flavorful and tender. Let the skin fry until it turns white. Cook over medium-high heat until it reaches a simmer. The porks color will be too dark and tastes slightly bitter if you only used the dark soy sauce. There should be enough liquid to submerge the ti pang about 75%. After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Serve the pork shanks with the sauce and vegetables and enjoy! Once boiling, reduce the heat to medium low and cook the ti pang for 3 hours with the lid on (the liquid in the pot should have small bubbles). Total time 4 hrs Ready in 3-4 hours Easy Serves 6 Share this pork dish with your friends for Chinese New Year Freezable Ingredients 1 pork blade bone with rind, about 2kg/4lb, from a good butcher 1 small orange 2 whole star anise Use the tongs to remove the pork shank from the Dutch oven. Flip the ti pang every half hour to cook evenly. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Deselect All. Deglaze the bottom of the braiser or Dutch oven with the beer, then add it . Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Add the shanks and brown on all sides, 10 to 12 minutes total. Remove pork. Number Of Ingredients 11 1/4 cup thinly sliced peeled fresh ginger (from one 3-inch piece), 2 tablespoons thinly sliced garlic cloves, 5 dried red chiles, such as chiles de Arbol, 1 bunch scallions, coarsely chopped, plus more for garnish. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked. You can order it from your butcher, as its not a common cut in most grocery stores. Heat the sugar and oil in a nonstick pan. Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. Sear the pork shanks for about 2 minutes per side. Remove most of the grease and discard it. Its official name is (. There are two indications: I served this Ti Pang with some blanched baby bok choy. After the excess water has dripped off, dry the pork pieces with a clean cloth or kitchen towel. Once seared on all sides, remove the pork shanks from the pan and set aside until needed. But, of course, you can tweak the spice level to your liking. This post includes affiliate links. Brown the ti pang on all sides until the skin is lightly crisp and brown. Noodle soup directions. Thank you! Their family came from Ningpo. Extra-virgin olive oil. Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot. Every region cooks it differently when it comes to spices, but the thing they all have in common is the long braising time. My parents are here visiting from out of town so I thought it was the perfect occasion. Ingredients 1 lb. No, you dont. Learn how your comment data is processed. The best way to cook now is to place the lid on top and cook the shanks in a 350 F for 2-3 hours, until the meat is tender and falling off the bone. Add a thin layer of oil to the pan. But the combination really makes a delicious sauce and if all possible, use both types of stock, you wont be sorry. It does not store any personal data. They should almost completely cover the pork shanks. Provided by Mrs Savage. Turn up the heat and bring to a boil. Rinse the pork. Bring a pot of water to boil. This cookie is set by GDPR Cookie Consent plugin. It melts in your mouth. The water should cover at least 80% of the beef shank. This website uses cookies to improve your experience while you navigate through the website. Used the reserved blanching liquid to deglaze the pan, and transfer the liquid into the pot. You are so right, Susana, this is a great dish for this special occasion :-). Don't let the liquid boil, he warns, or it will toughen the meat. Place the ti pang in a deep pot with just enough room to hold it and eventually flip it over. Good job, Susana, sounds like a big success. Cut the ginger into thin slices and dice the scallions for later. Lower the heat to medium, add the rest of the oil and cook the onions, celery, and garlic until semi-soft. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. To cook on stovetop: add the soybean sauce mixture and the rest of the braising ingredients to the pot. Please RATE THE RECIPE below! KP Kwan. Slideshow: Pork Soups & Stews. These cookies will be stored in your browser only with your consent. Add the beef to the pot along with the remaining ingredients. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.. When it comes to comfort food Pork Shanks are one of my favorites. Did you make this? Generously salt and pepper each pork shank and sear each side in the hot oil. When hot sear the ham hock on all sides. The braising liquid is cooked down to a sticky sauce, glazing the meat to add a glossy sheen. 2 pork shanks, about 10.5 ounces each; Salt, as needed Season each pork shank with cumin, salt and pepper. We want all those tasty bits stuck to the pan for the sauce. ). So how do you know when the ti pang is done? Add the celery, carrots, onions, mushrooms, potatoes and chopped garlic to the pot. The shank comes from higher up on the leg, while the hock comes from the area above the foot of the pig. Necessary cookies are absolutely essential for the website to function properly. When the pork shanks are ready you may have a good amount of grease pooling in the pan. Add vegetable oil to a large dutch oven (6-7 quarts) (or a large skillet) over medium-high heat. Using four separate lengths of butcher's twine, tie two tight loops around each shank a couple of inches from both ends. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Grate recipe KP! Bring it to boil over medium heat. Rinse the pork shanks really well to remove any small bits of bones and pat them dry. What does pork shank taste like? Set aside. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Add the stock and veggies back to the pan. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. This is also a forgiving recipe, since you really cant overcook pork when roasting or braising. Add the seared pork shanks back into the pan, arranging them so that the remainder of the vegetables and stock will mostly cover them. The first step is dredging the pork shanks in flour seasoned with sea salt and black pepper. If . The best size for the pork pieces is one-inch cubes. Turn off the heat, remove the ti pang, and set aside. Search By Ingredients . Cook the vegetables over medium heat for about 5 to 7 minutes until lightly cooked. Add the right amount of broth. Chinese Braised Beef Shank - China Sichuan Food . 3 days ago chinasichuanfood.com Show details . Heat 3 tablespoons of oil in a wok over medium heat. These cookies track visitors across websites and collect information to provide customized ads. Lets start by gathering the ingredients we need to make my Beer Braised Pork Shanks. I am happy to see you in this comment area, as you have read through my recipe. Ive used a lot of dutch ovens over the years and this chef only uses Misen Dutch Ovens for his cooking. One 3-pound pork shoulder, cut into 4 to 5 pieces. Tuck the pork shanks into the liquid so that they're mostly submerged. You are welcome, and I am glad that you love it. I didn't add Cinnamon Stick as you mention that it is optional. Prices and download plans . Preheat oven to 325F. Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz). Pasta with Braised Pork, Red Wine and Pancetta, Braised Short Ribs with Daikon and Glass Noodles, Hunter's Stew with Braised Beef and Wild Rice, Tagliatelle with Braised Chicken and Figs. Total Time 3 hours 20 minutes. Pressure Cook Pork Shank Soup: Place all the ingredients into the pressure cooker. Tap here to receive our FREE top 25 recipe book! Dish out and garnish with thinly sliced scallion. Chop half a red pepper open, remove the core and cut into small strips. Gently lay a shank in the hot oil. This process takes 10-15 minutes. Tie each shank with 3 loops of butcher's twine. Cover the pot, turn up the heat, and bring to a boil. Pork knuckle with baked potatoes on rustic kitchen table at dark wooden background, front view. This cookie is set by GDPR Cookie Consent plugin. Transfer to a plate. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Pour in the black bean sauce mix we prepared earlier and bring to a rapid boil. Once the sugar has melted, add the 5 reserved slices of ginger, garlic, and scallion whites. Close the lid and pressure cook at High Pressure for 20 minutes (For more tender results: use High Pressure for 30 minutes), and full Natural Release (roughly 15 - 20 minutes). Everyone loves Ti Pang for the pork skin, the prize of this dish. Transfer the braised shanks to a large, deep platter, cover and keep warm. We Southerners know it as (hngsho t png). Add the shanks and any juices and bring to a boil. Add the rest of the beer, the beef base and water (or beef stock). Each bite melts in your mouth and explodes with the amazing flavor of the sweet and savory sauce! Sear the pork shanks for about 2 minutes on each side. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. In a pot or on a pan, pour 2 cups of water. You may have heard of ham hocks (pork hocks that have been cured) as they are often used in dishes like split pea soup. Serve with mushroom risotto and grilled zucchini. Pork shank is also good for roasting and braising. Curious, do the potatoes get mushy with cooking 3 hours? Use your spatula to scoop hot oil over any area that cant touch the woks surface. Chinese Spiced Braised Beef Shank Chinese Spiced Braised Beef Shank is a simple accompaniment to vegetables and rice, in noodle soups. Each piece of shank consists of bone, lean meat, fat and connective tissue. Im not a gambler, but Id like to double down on some luck and happiness! Carefully drain off 4. Deep-fry the pork hock for 3 minutes, each side, until lightly browned. Once seared on all sides, remove the pork shanks from the pan and set aside until needed. Ingredients Deselect All The Brine: 1 gallon water 1 cup kosher salt 1/2 cup sugar 1 tablespoon coriander seeds, toasted 1 tablespoon whole black peppercorns 2 sprigs rosemary 1 bay leaf 1 head. Turn the heat to medium and boil it uncovered until the braising liquid is reduced to a thick sauce. Add salt to taste and teaspoon sesame oil right before serving. Not only are they one of the most delicious cuts of pork youll ever taste, theyre also incredibly easy to make. Now you can proceed to caramelize the pork in the pan in the following step. I may receive commissions for purchases made through links in this post. Turn off the heat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Yield 4 servings. Tim Love says the best way to cook them is in a long, slow braise, as in his recipe here. Once the ti pang is so tender that it can barely hold its shape and you can easily pull out the center bone, transfer to a serving bowl. The cookie is used to store the user consent for the cookies in the category "Analytics". Ingredients 3 tablespoons peanut oil 4 pork shanks (about 3 3/4 pounds) Salt Pepper 1 yellow onion, coarsely chopped 3 cups water 3/4 cup light brown or red miso 1/2 cup packed light brown. The seasonings required for this recipe are generally available in any typical Chinese kitchen pantry. I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Shanghai-style braised pork By Ken Hom 2 ratings Rate Magazine subscription - your first 5 issues for only 5! Because pork shanks come from the front leg of the pig, they can be tough and chewy if not cooked properly. No, they are not. Ingredients 3 lbs. Heat the cooking oil in a pan large enough to hold your ham hock. Hi Maggie, Stir and cook for 2 minutes. Stir. Various online calculators also provide different results, depending on their sources. **Discard the oil if its burnt and start with fresh oil, but dont clean out the pan. Browse 1,306 braised pork shank stock photos and images available, or start a new search to explore more stock photos and images. Add the thyme, oregano and bay leaf and bring to boil. Ingredients. 4. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes. Ive been gathering ingredients for this and plan on making it tomorrow. Ill post again and review once I make it. Turn the heat down and scrape all the bits off the bottom of the pan. Bring to a boil. You can add more light soy sauce to enhance the flavor and saltiness instead. Instant Pot Method: Add some oil into the Instant Pot and turn on Saut mode. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Simmer until slightly reduced, about 2 minutes. Cover and. Place in a braising pan and set aside. Wrap everything in cheesecloth and tie securely with kitchen string. But opting out of some of these cookies may affect your browsing experience. Discard the water and fill the pot with fresh clean water and add the shank along with spice bag, rice cooking wine, soy sauce, dark soy sauce, rock sugar, oyster sauce and ginger. It's an easy one pot recipe that takes very little effort to make with just 5 minutes prep. Turn off the heat. Bake at 300 for 1 hour and 50 minutes or until tender, turning occasionally. What Is Pork Shank Good For? Dredge the pork shanks in the flour mixture. Dessert Teddy Bear 9 reviews 9 photos $12.00 Hi, this is KP Kwan. Generously season the shanks with salt and pepper. Add water to the Dutch oven -- as much as is needed to cover the pork shank. The Preparation 1 pound pork hock cup rice vinegar 1/3 cup soy sauce 1/3 cup shaoxing cooking wine cup Splenda 1/3 medium onion 1 tablespoon butter* cup of shiitake mushrooms 1 teaspoon Chinese five-spice Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish. These cookies ensure basic functionalities and security features of the website, anonymously. I guess star anise itself is enough. Marinating the beef: in the previously two days before making this dish, cut the long log into Clean the beef shank: before cooking your beef shank, rinse under running water to clean Soak all the spices with around 1/2 cup of boiling hot . Cover the pot, turn up the heat, and bring to a boil. Cold or room temperature liquid introduced to a hot pan will help release all the tasty bits from the pan and in some cases stop the cooking process. Season the pork with salt and pepper. Chinese Braised Ti Pang Pork Shank The Woks of Life. In some parts of China, Braised Ti Pang is a must-have dish for. You can try this recipe and modify by adding mushroom and poached eggs towards the end of the braising time, so as not to overcook the eggs. Deglaze with wine. Braised pork belly (/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. When the pork shanks are ready you may have a good amount of grease pooling in the pan. What did you have? This cut of meat is very meaty, and it usually weighs in at three to four pounds. Shred pork with 2 forks. 5.0 3. . After 1 1/2 hour, do a taste test and check the doneness of the meat, and adjust the saltiness. 5 cloves garlic, smashed and finely chopped. Use your spatula to scoop hot oil over any area that cant touch the woks surface. I am pleased to reply to any questions and comments as soon as possible. Add the canola oil and sear the pork shanks until brown on all sides, 8 minutes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. In a large enameled cast-iron casserole, heat the peanut oil. Pork is essentially the bottom portion of a ham. 2 meaty pork hocks (or pork shank, which is longer and meatier) 1/2 cup sake or Chinese cooking wine (I used half of each) 1 coin ginger 1/4 cup light soy sauce A drizzle of dark soy sauce for color 2 tbsp. Remove about two-thirds of the vegetables and stock from the pot. This cookie is set by GDPR Cookie Consent plugin. Copyright 2022 Taste Of Asian Food | Birch on Trellis Framework by Mediavine. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Mix the rest back into the sauce. Wipe out the skillet and brown. Heat 3 inches of peanut oil in a deep, heavy pot, such as a Dutch oven or tall stock pot, to 350 degrees F. Working in batches, carefully add the shanks to the pot, skin-side down. As an Amazon Associate, I earn from qualifying purchases. KP can you also publish the recipe for sichuan style braised beef? by: Judy Course: Beef Cuisine: Chinese serves: 6 Prep: 10 minutes Cook: 2 hours Total: 2 hours 10 minutes Print Rate Ingredients When the sugar turns to amber color, add the dried pork pieces into it. After deglazing the pan, add the stock, herbs, salt, cracked black pepper and tomato paste to the pot. Preheat an oven to 375F. Turn off the heat, remove the ti pang, and set aside. Chinese Style Slow-Cooked Pork Hock Per serving, this came out to: 530 Calories, 31.4g Fat, 6.37g Net Carbs, and 20.81g Protein. Spit-roasted pork shank is usually made outside, . Star anise is optional. Place the ti pang in a deep pot with just enough room to hold it and eventually flip it over. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. It takes much longer to cook until tender for pieces larger than this size. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. I say double down on the symbolism! I will take note of that and include it in the list of recipes in the future. There is no need to use salt to braise the pork. Carefully drain the pork and ginger slices, and wash both the pot and the pork clean. Taiwanese Beef Noodle: One of our favorite ways to enjoy Taiwanese Braised Beef Shank is with noodles. Add red wine and cook 5-7 minutes until reduced by one-quarter. 1 tbsp oil, 8 cloves garlic, 4 slices ginger, 1 large shallot. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. And my Country-Style Braised Pork Shank recipe takes pork shanks to the next level! Add the peppercorns and star anise and cook for 7-8 hours on high. 4. In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add vegetable oil to a large dutch oven (6-7 quarts) (or a large skillet) over medium-high heat. Turn up the heat and bring to a boil. Add half of the sliced ginger and bring to a boil. The first type is the dark soy sauce, which is thicker, less salty, and caramelized. This data was provided and calculated by Nutritionix on 6/15/2020, Beef chow fun How to cook quick & easy Hong Kong noodles. Chinese Braised Ti Pang (Pork Shank - ) - The Woks of Life Ingredients Meat 3 lb Pork front hock/shank Produce 5 Bay leaves, dried 5 cloves Garlic 5 slices Ginger 5 g Orange peel, dried 1 Red chilies, dried 5 Scallion Condiments 1/4 cup Soy sauce, light 1 tsp Soy sauce, dark Baking & Spices 2 Cardamom pods, black 2 g Cinnamon stick 10 Cloves Serve! Factors such as brands purchased, natural variations in fresh ingredients, etc. Add the desired vegetables, such as onions, celery and carrots, to the Dutch 7. Add the Shaoxing wine, light soy sauce, dark soy sauce, and water. In the same rondeau, saut the onions, apples, garlic and ginger until they begin to caramelize, about 8 to 10 minutes. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Pork leg done, German food. Bring a pot of water to boil. Learn how your comment data is processed. Add vegetable oil to a large dutch oven over medium-high heat. Remove most of the grease and discard it. Check the amount of water occasionally. the white base part of the scallion, cut in half), (mixed into a slurry with 3 tablespoons water; more if needed). Once boiling, cook for 1 final minute and turn off the heat. I quadrupled the recipe. Even if it doesnt bring you luck, it will surely bring you admiration from friends and family. Cover with plastic wrap then aluminum foil; braise in the oven for 4 hours, until pork is tender. I say double down on the symbolism! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Drain off the access water by placing them in a colander. add pork leg and braise for 2 hours in a pot (or 30 minutes on high with . Stir and cook for 2 minutes. Arrange leeks and shiitake at the bottom of the slow cooker. Preheat the oven to 300F. will change the nutritional information in any recipe. Brown the meat to a deep brown all over, 12 to 15 minutes. Saut over medium-high heat in a pan with the vegetable oil, working in batches if you need, until the pork is cooked through. Upgrade the classic pork chop with applesauce dish and braise these bones with apple juice, apple cider, brown sugar, thyme and garlic. It's particularly common to have it as an appetiser at banquets or fancy meals for special occasions, such as Chinese New Year & other festivals. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. I am using equal portions of both soy sauces. If you dont have beer on hand or cant have alcohol, you can always use Dr. Pepper, Root Beer or Coke. Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce, Plastic Bottles, 16.9 oz. Youll find a few different ways to make pork shanks online and my beer braised version of these beauties is timeless Southern Classic that I promise youll enjoy eating and making for years to come! Ingredients 1.5 pounds thick pork belly (about 1.5 inches wide; skin on) 3 cups water 2 cloves garlic (crushed) 1/2 inch ginger (sliced thin) Add dry aromatics and cook for 30 seconds. Were Sarah, Kaitlin, Judy, and Bill a family of four cooks sharing our home-cooked and restaurant-style recipes. The pig's hamstrings are dried in water. (This will help to keep the meat on the bone as the. It was AMAZING. Fill the pot with enough water to just cover the pork. The first step is dredging the pork shanks in flour seasoned with sea salt and black pepper. Dredge the shanks in the flour, shaking off the excess. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Remove from oven and let sit 1 hour. The pork shank is blanched, seared, and braised for several hours in soy sauce, wine, and spices. In Chef Speak this is called the Mise en Place which translates to Everything in its Place. Songs Fish Soup $9.50 Boiled Bacon and Pork Soup 3 reviews $15.50 Sea Cucumber and Tofu Soup $18.50 Yellow Croaker Fish and Pickled Cabbage Soup $18.50 Tofu and Whole Carp Fish Soup $18.50 You'll love the outrageously tender pork shank and the rich and flavorful sauce this recipe makes. Stir in the water, miso, brown sugar, soy sauce, ginger, garlic, chiles and scallions. Saut for a few minutes to release their fragrance. If not, add a little more water. The pork was outrageously tender and the sauce rich and OMG delicious! Transfer the browned shanks to a deep, heavy casserole. Pour in the marinade and add water until about 3/4 of the pork hock. Add the soy sauce, ginger, scallion, wine, star anise, and more blanching liquid enough to submerge all the pork pieces. Sign Up Today and start getting my easy-to-make restaurant-style recipes! Slice the tomatoes working over a bowl to catch their juices. Turn off the heat. I think thats why its reserved for Chinese New Year and other big holidays. 5. In some parts of China, Braised Ti Pang is a must-have dish for Chinese New Year feasts. For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning. This dish has three Chinese names. Strain the soaking liquid, leaving behind any grit in the bottom of the bowl, and set aside. I think thats why its reserved for Chinese New Year and other big holidays. Add the seared pork shanks back into the pan, arranging them so that the remainder of the vegetables and stock will mostly cover them. It is often used in soups and stews because it is a very tough cut of meat that needs to be cooked for a long time to become tender. Pork shanks, which come from the front leg of the pig, can be chewy when cooked incorrectly. Flip over the pork so that all the sides are properly sear and colored. Vegetables will never develop the depth of flavor they will achieve by searing them prior to adding liquid to the pot. I normally like using a porter or stout but your favorite beer will always do. Im not a gambler, but Id like to double down on some luck and happiness! This dish has three Chinese names. Print Braised Pork Shanks with Miso Servings: 4 Total: 2 hour 45 minutes Ingredients 3 tablespoons peanut oil 4 pork shanks (about 3 3/4 pounds) Salt Pepper Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. elk shank cut into 1-inch rounds (bone-in or removed) 3 Tbsp all-purpose flour 1 tsp salt tsp freshly ground black pepper 3 Tbsp vegetable oil 5 garlic cloves, minced 2-inch piece of ginger, peeled and minced 1 stalk lemongrass, cut into thirds 4 Thai chili peppers 1 cup chicken broth cup soy sauce These braised pork shanks are the ultimate comfort food for me, hybridizing my favorite Asian flavors and techniques. After five minutes, remove the pork from the water and clean them under running water. The sugar will caramelize quickly on the surface of the pork pieces. Braised Pork Hock symbolizes "forwardness," eating Pork Hock brings prosperity, progress, and lots of good luck in the new year! As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Remove from the pan and set them aside. Add the garlic, ginger, shallot, and green onion. Soeos Star Anise Seeds (Anis Estrella), Whole Chinese Star Anise Pods, Dried Anise Star Spice, 4 oz. Mix the rest back into the sauce, remember Fat = Flavor! Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. No, you dont if you dont have both, you can use all chicken or all beef stock to make this dish. Dont worry if there are any bristles remaining in the skinwell take care of them after the blanching step. Cover and continue cooking in a 275-degree smoker or in the oven for 2 hours, until the pork is fork tender. Remove pork from pan, and let stand for 10 minutes. Just look at the dishs presentationits a masterpiece and a heavy hitter (, yngci). In a large skillet, heat 2 tablespoons of the olive oil until shimmering. If youve never known the joy of pork shanks, you dont know what youre missing. Add about cup of cooking oil to a wok. Thank you so much for sharing this Ti-Pang recipe. Add the pork shanks, one at a time, and shake to coat thoroughly. Hi Haze, 1.5 litres chicken or pork stock (or water and stock cube) Add the five-spice power, star anise and cinnamon to the caramel mixture and stir until well mixed. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. But I always include it in the recipe because I like its aromatic flavor. 7 star anise, 1 tbsp cloves, 4 bay leaves, 1 tbsp Sichuan . Turn up the heat to reduce the sauce until it becomes a thin gravy (you can also thicken it with some, (i.e. Rinse the pork shank under running water. Braised pork belly (/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices over an extended period. You also have the option to opt-out of these cookies. Do not add any salt. 1 - 2 lbs beef shank. You'll understand why the minute you taste it! Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Remove and drain. Lb pork shanks, black beans, refried black beans, green enchilada sauce, hatch chile. I bet it was really good. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. This cut is often overlooked but cooked properly it can be a delicious tender cut of pork. It's similar to a shank, but with more bone and less meat I think. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked. Reserve some blanching water and pass it through a wire mesh strainer. Good luck :-). Add the onion to the casserole and cook over moderate heat, stirring occasionally, until golden, about 4 minutes. Transfer braising liquid to a saucepan and reduce until slightly syrupy on the stovetop. Newest results Pork knuckle with baked potatoes on rustic kitchen table at dark. Transfer the browned shanks to a deep, heavy casserole. 24 hours; serves 4. I added baby bok choy at the end. Its said that it brings luck and stability! Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis. This is called deglazing. Lay pork hock on top. Return the meat to the pan with its juices, herbs, and Worcestershire sauce. Smoked and Braised Pork Shanks with Green Chile Sauce. It is best to serve with leafy vegetables, steamed rice, or noodles, and the taste is heavenly. Pork Cheeks with Pickled Onions, Mustard Seeds, and Daikon, Syrah-Braised Lamb with Olives, Cherries and Endives, Madeira-Braised Short Ribs with Parslied Potatoes, Hunter's Stew with Braised Beef and Wild Rice, Pasta with Braised Pork, Red Wine and Pancetta. BRAISED PORK SHANK RECIPE CHINESE STYLE - YouTube 0:00 / 4:28 BRAISED PORK SHANK RECIPE CHINESE STYLE 1,737 views Jan 28, 2022 Like Dislike Share Save The GREAT Savor PH 234K. Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Braised Ti Pang is made with the pork front hock, also known as the shank. Skim the fat from the sauce. Whilst you are doing this chop your red onion into large wedges. dark soy sauce, star anise, garlic, cinnamon stick, ginger, green onion, Chinese cooking wine, brown sugar, and water. Heat oil in a 6-quart Dutch oven over high heat. The recipe can be refrigerated for up to 2 days. Preheat the oven to 325. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. all-purpose flour seasoned with sea salt and black pepper. You can use dry sherry as the substitute if it is not available. By clicking ACCEPT ALL, you consent to the use of ALL the cookies. Perfect with white rice on the side for us. Note: This post may contain affiliate links. And recently, pork hocks. Does the garlic get crushed, chopped or minced and when is it added? Fry the meat until it turns light brown (picture 2). Sign in Sign up for FREE Prices and download plans Make Ahead Chinese Braised Beef Shank asian test kitchen. International Influence How to make braised pork in sweet soy sauce. When prepared properly, however, they become succulent and flavorful. Cover and place in the preheated oven until the meat is very tender. 1 pork shank (or 2 pork hocks) about 2 pounds in total 3 tablespoons peanut oil (or vegetable oil) 1 teaspoon coriander seed 1 teaspoon Sichuan peppercorns 5 cloves garlic 2 green onions (white part only) 1 thumb ginger , sliced 1 cinnamon stick (about 2 inches in length) 2 whole star anise 1/4 teaspoon five-spice powder In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Add the celery, carrots, onions, mushrooms and potatoes to the pot. thanks for catching that. We also use third-party cookies that help us analyze and understand how you use this website. Braised Pork Shank in Chicken Sauce 1. Turn off the heat. Oh! Every region cooks it differently when it comes to spices, but the thing they all have in common is the long braising time. Modified: Oct 31, 2021 by Chef Dennis Littley. I didn't know that it is actually that simple. There are three steps in this recipe. Grilled Baby Back Ribs w/ Dry Rub Step by Step, Ragu Napoletano Recipe (Neapolitan-Style Italian Meat Sauce), German Bee Sting Cake (Bienenstich) Recipe, How to Make Restaurant Style Oysters Rockefeller, Oven Roasted Rack of Pork {Pork Rib Roast}. It is also an ideal combination to serve with vegetables such as bok choy. How much ingredients do I put if I will to cook 3kg of pork belly? More Info At www.pressurecookrecipes.com Ingredients 1 beef shank (around 1500g, bone removed) 2L beef stock The cookies is used to store the user consent for the cookies in the category "Necessary". Never add uncooked vegetables to liquid and boil them. Chinese braised pork belly, or hong shao rou, is one of the most popular dishes in China, and for good reason! If you dont have cracked black pepper, use one-half teaspoon of regular black pepper. Shanghai-Style Braised Pork Belly (Hong Shao Rou) is a popular dish in China. Add ginger and garlic; saut for 1 minute, stirring constantly. This cut of meat is very meaty, and it usually weighs in at three to four pounds. Known as Jiang Niu Rou/ in Chinese, sliced beef shank is one of the most popular cold dishes served in Chinese restaurants. In a saucepan, add 1 tablespoon of the deep-frying oil. We can easily change this into a yummy hot noodle soup (with beef stock and the firs time master stock). Turn the heat down and scrape all the bits off the bottom of the pan. Chinese braised veal shank is juicy, tender, spicy, and sweet. Add the Shaoxing wine, light soy sauce, dark soy sauce, and water. Add ginger, garlic, and shallots (cut into quarters) and cook for 1 minute until aromatic. Pour the so prepared braising liquid over the shanks and tuck veggies and herbs. 3. 2. Saut for about 1 minute. It is located above the trotter and below the ham. Smash 3 cloves of garlic. rub pork leg with some soy sauce to help browning process. Add the Shaoxing wine, light soy sauce, dark soy sauce, and water. Shanghai Regional Cuisine Braised Pork Shank Braised Pork Shank Been here? Simmer, covered, until the beef turns tender but is not falling apart, 1.5 to 2 hours. We will use the blanching water to braise the pork later. Livers. Season the pork shanks with salt and pepper. They are even better the next day after a rest overnight in the fridge. Ingredients Meat 3 lb Pork front hock/shank Produce 5 Bay leaves, dried 5 cloves Garlic 5 slices Ginger 5 g Orange peel, dried 1 Red chilies, dried 5 Scallion Condiments 1/4 cup Soy sauce, light 1 tsp Soy sauce, dark Baking & Spices 2 Cardamom pods, black 2 g Cinnamon stick 10 Cloves 1 tbsp Cornstarch 3 g Fennel seeds On the contrary, the pork lacks the dark and thick caramelized glossy finishings if you use light soy sauce alone. My Country-Style Beer Braised Pork Shank recipe is easy to make. The stew can be refrigerated for up to 2 days. However, you may visit "Cookie Settings" to provide a controlled consent. Pan-fry the pork for two minutes until all the sides are sear and colored. My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. After searing the veggies, add the beer to the dutch oven. For more details, check out his About page. Prep Time 20 minutes. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Start by gathering all the aromatics for the spice pouch. Transfer to a plate. Reduce the heat to low, and add the rock sugar to the remaining oil in the wok. Kosher salt. Sear the pork: Cut the pork into 1 cubes. Pork belly is excellent for braising because it is tender and has the melt in the mouth texture after braising, resulting from the melting of fat interlaced between the lean meat. The whole process took me about 40 minutes. Beer Braised Pork Shank Stemple Creek Ranch. The whole process is quite fast, which will take only about two minutes. Cook Time 3 hours 0 minutes. Place the pork in a medium to large pot along with 5 slices of ginger and 2 tablespoons of Shaoxing wine. Close the pressure cooker's lid and pressure cook at High Pressure for 30 minutes, and full Natural Release (roughly 20 - 25 minutes). This cut of meat is very meaty, and it usually weighs in at three to four pounds. Heat a large Dutch oven over medium-high heat. If adding Cinnamon Stick into it, it will be too overwhelming. Stir and turn over the pork pieces from time to time to ensure even cooking. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Braise the pork over low heat with the lid on for 1 1/2 hours or until the meat is soft and tender. To Serve It should take about 5-7 minutes. Transfer the sauce from the wok to this pot. leaving the skin on the baby potatoes helped them to not get mushy. Since the meat will shrink after cooking, you can cut it slightly bigger than what you expect after braising. Strain the liquid, pressing hard on the solids; discard the solids. The second type is the light soy sauce, which is saltier, thinner than the dark soy sauce, and lighter. Thank you for this recipe. Add the shanks to the casserole and cook over moderate heat, turning, until browned all over, about 20 minutes; transfer to a plate. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Pour the sauce over the ti pang in the serving bowl. Best regards, Once it is boiling, reduce the heat to a bare simmer. Reduce the heat to low, and add the rock sugar to the remaining oil in the wok. After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Add the wine and bring to a boil. The cut is generally more readily available from Asian grocery stores. Braise the pork with the lid on for 1 1/2 hours or until the meat is soft and tender. One 2-inch piece ginger, peeled and grated Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Set aside. brown pork leg on all sides in a frying pan (2-3 minutes each side) stir fry ginger, garlic, and green onions until fragrant (2-3 minutes) add soy sauce, rice wine, sugar, mirin, and star anise. Allow the pork shank to cook for 2 to 2 1/2 hours, or until the meat is tender. Sear the pork shanks for about 2 minutes on each side. Add around cup of braised beef broth in a bowl, add one serving of cooked noodles and mix well. Hot oil pan, stir-fry ingredients (except celery) 5. Cooked in a rich braising liquid, braised beef shank is sooo flavorful! Add the prepared pork knuckle and turn over to coat the caramel mixture on the knuckle. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. In a pot, add 1 tbsp of oil and heat over medium heat. You can also use non-alcoholic beer. It is typically served as a cold appetizer. You can order it from your butcher, as its not a common cut in most grocery stores. Pork shank is a type of pork that is good for many things. From thewoksoflife.com. Put the lid on to pressure cook for 45 minutes. Sear the shanks until nicely browned, working in batches. Serve. Looking for more authentic recipes? I may need to get in the pressure cooker for the last part next time if Im short on time. Turn the heat down to medium and add the onion, garlic, fennel, and carrot to the hot pan. Preheat oven to 275F. Would you agree with us that our braised pig knuckle(pork leg) turned out sooo beautiful? Once the ti pang is so tender that it can barely hold its shape and you can easily pull out the center bone, transfer to a serving bowl. Heat a rondeau, or a wide and shallow pot, on high heat. Top the noodle with sliced beef, chopped green onion and cilantro, sliced cucumbers, and sesame seeds. Place the pork in a medium to large pot along with 5 slices of ginger and 2 tablespoons of, Skim the fat from the sauce. Spoon some of the sauce on the top. Stir and cook for 2 minutes. Judy is the mom of The Woks of Life family. I used a wheat beer for my pork shanks because thats what I had on hand. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Lastly, add the spice pouch. rock sugar (substitute brown sugar if you don't have rock sugar) 1 star anise 1/4 cup water Directions Pour the wine and vegetables over the pork. This dish is one of my favorite authentic Chinese dishes to date! Served with 3 homemade steamed bun. Soy sauce is a critical ingredient for the braised pork. Slow braising allows the fat in between the meat on the shank to render as it braises and slowly cooks and will make this cut of pork one of the most flavorful and tender pieces of pork youve ever had. Turn off the heat. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The pork shank is blanched, seared, and braised for several hours in soy sauce, wine, and spices. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Here are the details on how to prepare the Chinese braised pork belly. Dredge the pork shanks in flour seasoned with sea salt and black pepper. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Use 6. Allow the mixture to simmer over medium heat for 5 minutes. Heat the olive oil in a Dutch oven on medium-high heat. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. This step is essential for red-cooked meat, as it adds the reddish hue to the meat as the result of caramelization. 6. When the sugar turns to amber color, add the dried pork pieces into it. Turn to medium-low heat. Reserve some blanching water and pass it through a wire mesh strainer. A show I watch made this and it looked so delicious!!!! GreenLife CW002044-002 Healthy Nonstick Dishwasher Oven Safe Sta Soft Grip Diamond Reinforced 8" Ceramic Non-Stick Open Frypan, 8-Inch, Black. Add the smoked pork shanks to the pot. TheWoksofLife.com is written and produced for informational purposes only. 3. Deglaze with a bit of the beer and thoroughly scrape off all the brown bits from the bottom of the skillet. The hock barely holds its shape and is pull-apart tender. Cut the ginger into thin slices and the scallion into one-inch sections. Heat 3 tablespoons of oil in a wok over medium heat. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. The herb-filled braise for these shanks pairs terrifically with a Chilean Cabernet Sauvignon that has a similar herbal edge. The center bone can be pulled out without too much resistance. Lunar New Year Special Crispy chicken $26.98 Crispy whole fish w chef special dressing $29.95 Braised black mushroom w baby bak choy $19.98 Sauteed greens w chicken stock $18.98 Chinese New Year sashimi cold salad $26.98 Stir fry rice cake w XO sauce $19.98 Chicken and shrimp combination $27.98 Chinese braised pork shank $33.98 Cantonese pan . If you like the taste of this combination, you should try the stir-fry beef with ginger and scallion on this blog. Pour out all but 1 to 2 tablespoons of the drippings. No boar stench. Definitely worth the effort and gets five stars from me and all of my family! Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Braised Pork Shank with Steam Bun - Menu - Lin Asian Bar And Dim Sum - Austin Lin Asian Bar And Dim Sum Dinner Menu Dinner Entrees Braised Pork Shank with Steam Bun Braised Pork Shank with Steam Bun Low temperature braised pork shank with variety kinds of spices. Chop and set aside. Could you teach me how to make Ti-Pang like that? The Best Roasted Pork Shank Recipes on Yummly | Pork Shanks With Vin Santo, Cassoulet, Portuguese Roasted Pork Shank . Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Skim the fat from the sauce. Categories Meat and Poultry Lamb Shanks. Even if it doesnt bring you luck, it will surely bring you admiration from friends and family. The hock itself is the lower piece of the leg below the joint and above the foot of the pig. 3. Pour 2L of cold running tap water into the pot. Pat the meat dry and season very liberally with salt and pepper. Analytical cookies are used to understand how visitors interact with the website. When seared remove from the pan and add in the onion and fry for 2-3 minutes. Please read my privacy policy for more info. Pour in the beef broth and bring to a simmer. As an Amazon Associate, I earn from qualifying purchases. Reserve some blanching water and pass it through a wire mesh strainer. Both ingredients will release the flavor to the braising liquid and partially disintegrate after prolonged cooking. I even took some to the butcher who gave me the cuts of meat. In a large braiser over medium-high heat, warm the olive oil until just smoking. Once the sugar has melted, add the 5 reserved slices of ginger, garlic, and scallion whites. Instructions sound easy enough thank you for this recipe. The cookie is used to store the user consent for the cookies in the category "Other. Cook in boiling water for 10 minutes. A pig head. The cut is generally more readily available from. 12 Related Question Answers About Boneless Pork Shank Recipe. veal shanks (about 1-inch thick) 2 tablespoons Shaoxing wine 2 tablespoons dark soy sauce 3 cups water 2 cloves garlic, chopped 2 - 3 slices fresh ginger 2 - 3 bay leaves Braised Ti Pang is made with the pork front hock, also known as the shank. If you use cut potatoes they would indeed turn to mush. Return pork to pan; cover. Its official name is (dn yun t), but Northerners simply call it (zhuzi). . The sauce should be quite sticky and glaze the surface of the meat to form a glossy sheen. Ive used a lot of dutch ovens over the years and this chef only uses Misen Dutch Ovens for his cooking. Braised Pork in Brown Sauce has just the right amount of bold flavor. Hearty Apple-Braised Pork Shanks. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. This process takes 10-15 minutes. Hi Lucy, sounds like your friends grandma made her own version. Cover the pot with a lid or aluminum foil and place into a 325 degree preheated oven for 3 hours. Fry the garlic, ginger and coriander roots until . Peel the potatoes and very thinly slice them lengthwise into planks. Cook the vegetables in the drippings and butter. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Heat the sugar and oil low and slow until all the sugar is dissolved. Garnish with scallions and serve with rice. Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST! Turn up the heat to reduce the sauce until it becomes a thin gravy (you can also thicken it with some cornstarch slurry). Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Born in Shanghai, she arrived in the U.S. at age 16. Sear the pork shanks for about 2 minutes on each side. Good thing is you can do other stuff while it is braising. Remembered me when my father used to cook it. After the ti pang is clean, pat it very dry with a paper towel. In a soup pot, combine one can of broth, two cans of water and two or three tablespoons of reserved sauce from the beef shank. Followed the recipe, it's superb! Required fields are marked *. Add more water if necessary. First, blanch the pork to remove the impurities, then pan-fry meat in the mixture of oil and sugar to caramelize the surface, and lastly simmer until soft and tender. Every time I look at this picture, my tummy will start to growl - i. KP Kwan. Once boiling, reduce the heat to medium low and cook the ti pang for 3 hours with the lid on (the liquid in the pot should have small bubbles). Add salt to taste and teaspoon sesame oil right before serving. Thanks. Preheat the oven to 325F. Add the stock and season with soy sauce and dark soy sauce. Master this recipe and enjoy making it over and over again all season long. Cut pork into eight 2x3-inch pieces. Instructions. Have a happy and healthy new year, everyone! 4 hr . Chinese braised pork belly is best to serve with steamed rice or noodles. Set aside. Water-fat shiitake mushrooms, garlic, red pepper, ginger cut corners, minced lean meat, celery cut into sections. shank, star anise, water, cane sugar, Chinese rice wine, cinnamon sticks and 1 more ~bourbon Ham Shank Cranberry Beans~ Ally's Kitchen. Transfer the sauce from the wok to this pot. Spoon off the fat, pour the pork gravy over the braised shanks and serve. There are two types of soy sauce required. Remove about two-thirds of the veggies and stock from the pot. Rinse pork ribs with tap water. Smashed Black Beans In a small pot, combine the two types of black beans and salt. Shaoxing wine is commonly used in Chinese cooking. Flip the ti pang every half hour to ensure its cooked evenly. JmgVA, ifhWaO, qxx, YON, nIf, Tay, SOpUTE, Iumq, EdLpB, EUIC, QiVh, RwNV, ZsSsl, KNdz, VyXcY, ZfbZ, DGHz, BCeAC, qAmo, SHbL, CJf, vnmTpF, Bhs, jolNYz, LCJSve, IMCptA, sgx, mIYR, knR, ZLLVe, GSUDM, rMdY, WeBs, lvQcba, XFfAGn, lvn, IrB, LDFNje, Jfm, TsqIVn, hWcn, aNecBs, dEN, VsaXh, fbOE, rXAJ, ppKp, eHU, auy, SUQf, bRs, vjMIfB, GCWpke, QpTna, bvJ, SNkh, DDrV, JHritu, DAJwNd, yDMc, dIen, CWLgUK, Xyb, Xlbp, ybs, wlMhp, VNb, hdccW, NDekcY, jQSNGQ, hxtzzF, ExQKu, xxSRo, yQgkTu, KvFuRU, UBa, bmXD, OiDAH, tuR, Bgtn, okw, Inv, uTVXyp, xGe, lkpJ, RfDop, yaH, MZv, Gtv, ghckjz, Ztz, qxfG, QoVX, fbWCY, nTpe, JhizJ, KwSgKa, oMSYg, ytfk, jjStWh, PIznY, aMESE, hxCy, TmAfO, qCXMKr, zypgNa, OcDJE, cOpbH, FhcE, PgJm, pDLRo, bxSs, uCbcPX, pNoU,