-
1
Pork shank typically comes as a single circular cut with unbroken skin.
-
2
Find the part of the skin where no meat is attached and cut at that spot so the shank will lay flat.
-
3
If you have purchased a cut from a large shank, skip this step.
-
4
Lay the pork skin side up.
-
5
Exam it for stray hairs and use a sharp knife to scrape and remove any you find.
-
6
Locate the white cord of tendon in the thick layer of fatty tissue.
-
7
The tendon is hard to chew, so cut it out with a boning knife.
-
8
Trim any other loose bits of tendon or fat to neaten the shank, and then halve it into 2 chunky pieces each about 6 inches long.
-
9
To make the seasoning mixture, in a small bowl, stir together the garlic, pepper, salt, sugar, and five-spice powder to form a paste.
-
10
Rub the paste on the meaty side of each piece of pork, taking care to get it into the crevices.
-
11
Flip the pork over so the skin side faces up.
-
12
Dip your fingers into the diluted food coloring and paint the skin pinkish red.
-
13
Position a rack in the middle of the oven and preheat to 375F.
-
14
Shape each piece of pork into a chubby roll that will more or less hold its shape; if necessary, spiral the meat to manipulate it.
-
15
Dont expect the skin to surround the meat completely.
-
16
Put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface with a short side closest to you.
-
17
Center 1 pork roll, skin side down, on the foil about 3 inches from the edge closest to you.
-
18
Holding the roll together with one hand, lift up the bottom edge of foil and tightly roll up the pork, encasing it in a foil tube.
-
19
Finish by sealing the ends closed and then folding them toward the center.
-
20
Repeat with the other piece of pork and a second piece of foil.
-
21
Put the rolls, seam side up, in a baking dish and add boiling water to the dish, filling it a generous 1/4 inch deep.
-
22
Bake for 1 1/2 hours, replenishing the water midway.
-
23
If you wish to check the internal temperature of the rolls to see if they are done, it should be about 170F on an instant-read thermometer.
-
24
Use tongs to transfer the rolls to a plate and then let cool completely.
-
25
Refrigerate the rolls for 8 hours or up to overnight before unwrapping.
-
26
To neaten the rolls, scrape off the gelatinous juices and/or fat.
-
27
Because the meat and skin are a little chewy, slice the rolls as thinly as possible (1/8 to 1/16 inch thick) for stuffing sandwiches or nibbling alone.
-
28
Also, always cut them when they are cold for the thinnest slices.
-
29
The rolls will keep in an airtight container or zip-top plastic bag in the refrigerator for up to 1 week or in the freezer for up to 1 month.
