Home-styleMedium 180 min serves 4

Braised Pork Shank Bones (Jiàng Dà Gǔ)

Name: Braised Pork Shank Bones (Jiàng Dà Gǔ)
Total time: 180 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork shank bones (with marrow, ~5 cm thick); dark soy sauce; light soy sauce; Shaoxing wine; fresh ginger, smashed; scallions, white parts only, tied in knot; star anise; rock sugar

酱大骨 · jiàng dà gǔ

家庭快手版 · Home version: Family version uses whole shank bones with marrow, slow-simmered in a reusable master stock base — no MSG or commercial braising sauce.

My uncle in Jinan used to braise these on Sunday mornings — the scent of star anise and dark soy would fill his narrow alleyway courtyard while he told stories about working at the old Jinan Meat Processing Plant in the 1970s.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Comfort Food

Ingredients

pork shank bones (with marrow, ~5 cm thick)猪棒骨（带骨髓，约5厘米厚）🛒 local1000 g
dark soy sauce老抽🏮 asian60 ml
light soy sauce生抽🏮 asian45 ml
Shaoxing wine绍兴酒🏮 asian30 ml
fresh ginger, smashed鲜姜块（拍松）🛒 local30 g
scallions, white parts only, tied in knot小葱白（打结）🛒 local60 g
star anise八角🏮 asian3 pcs
rock sugar冰糖🏮 asian25 g

pork shank bones (with marrow, ~5 cm thick): Ask butcher for 'cross-cut pork shank' — not rib bones. Must include marrow cavity.

rock sugar: Substitute light brown sugar if unavailable — but ice sugar gives authentic glossy finish.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Saltiness

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Instructions

1Rinse pork bones under cold water; place in large pot, cover with cold water, and bring to a rolling boil over high heat. Skim off all grayish foam vigorously for 3 minutes.
焯水去腥
🔍 Look for High heat 3 分钟 · 3 minutes
Visual: 水面泛起浓密灰白色浮沫，水体浑浊Water turns cloudy gray with thick scum rising to surface
You know it's right when: 浮沫不再大量新生，形成稳定灰层Foam stops forming new clusters and becomes stable gray layer
2Drain bones and rinse again under cool running water. Pat dry thoroughly with paper towels.
沥干防溅油
🔍 Look for 1 分钟 · 1 minute
Visual: 骨头呈淡粉色，表面完全无水渍Bones appear pale pink and completely moisture-free on surface
You know it's right when: 轻压无水珠渗出No water beads remain when lightly pressed
3Heat wok or Dutch oven over medium-high heat. Add 1 tbsp neutral oil, then sear bones on all sides until deeply browned (about 6–8 minutes total). Do not crowd pan.
分批煎透
🔍 Look for Medium-high 6–8 分钟 · 6–8 minutes
Visual: 骨面形成深棕褐色脆壳，无粉红生肉区Deep mahogany crust forms on bone surfaces, no pink raw spots remain
You know it's right when: 滋滋声转为沉稳，无爆溅Sizzling becomes steady and deep, not spluttering
4Add ginger, scallion knots, star anise, dark soy, light soy, Shaoxing wine, and rock sugar. Pour in enough hot water to just cover bones (approx. 1200 ml). Bring to gentle simmer.
热水防肉紧
🔍 Look for Medium heat 2–3 分钟 · 2–3 minutes
Visual: 锅边微泡，蒸汽匀速升腾，无剧烈翻滚Liquid bubbles softly at edges, steam rises steadily but no vigorous rolling
You know it's right when: 水面浮现细密连续气泡，非大泡迸裂Surface shows tiny, continuous bubbles — not large bursts
5Cover tightly and reduce heat to lowest possible simmer. Braise uncovered for first 30 minutes, then cover and braise 2.5 hours more. Turn bones gently every 45 minutes.
勤翻保入味
🔍 Look for Low heat 2.5 小时 · 2.5 hours
Visual: 卤汁减少约1/3，裹骨处呈琥珀光泽Liquid reduces by ~1/3, turns syrupy and glossy around bones
You know it's right when: 每3–4秒冒出一个气泡Single bubble breaks surface every 3–4 seconds

Tips

· Save the braising liquid — strain and refrigerate for up to 1 week to reuse as master stock.
· Serve bones warm with steamed jasmine rice and blanched bok choy.
· Marrow is best scooped out with a small spoon while hot — it’s rich, savory, and melts on tongue.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine