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canola oil wild boar shanks garlic anise pods cloves cinnamon sticks water soy sauce manis palm sugar rice
Viewed: 39 - Published at: 8 years agoIngredients
- 1/4 cup canola oil
- 6 wild boar shanks (about 5 pounds)
- 12 garlic cloves, lightly smashed
- 8 star anise pods
- 3 whole cloves
- Two 4-inch cinnamon sticks
- 10 cups water
- 1 cup low-sodium soy sauce
- 1/4 cup kecap manis (sweet soy sauce) or 2 tablespoons molasses
- 1 cup palm sugar or light brown sugar
- Steamed rice and cilantro, for serving
Method
- In a very large skillet, heat the oil.
- Add the boar shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 10 minutes.
- Transfer the shanks to a large enameled cast-iron casserole or Dutch oven.
- Add the garlic, star anise, cloves and cinnamon sticks to the skillet and cook over low heat, stirring occasionally, until fragrant, about 1 minute.
- Add the water, soy sauce, kecap manis and sugar and scrape up any bits stuck to the pan.
- Pour the liquid into the casserole and bring to a boil.
- Simmer over low heat, partially covered, until the meat is tender and nearly falling off the bone, about 2 hours; turn the shanks occasionally.
- Transfer the shanks to shallow bowls and strain the broth.
- Spoon off as much fat as possible.
- Serve the shanks with rice and cilantro and spoon some of the fragrant broth on top.
