Braised pork shank with king topshell

Ingredients

• A
• 1 can Mexican King Topshell/Bao Ngu
• B
• 1 pig's shank
• 1 tablespoon dark soy sauce
• C
• 10-12 dried black mushrooms, soaked
• 1 piece dried squid - washed
• 4cm piece cinnamon stick
• 1 star anise
• 3 cloves
• 3cm piece young ginger, smashed lightly
• 3 cloves garlic
• 1 tablespoons ground tau cheong/mein see
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1/2 tablespoon dark soy sauce
• 2 stalks spring onions
• 2 teaspoons sugar
• 1/4 teaspoon pepper
• 2 tablespoon Shaoxing wine
• Stock/water - enough to cover the shank

Thickening (combine):

• 1/2 tablespoon corn flour
• 1 tablespoon water
• Green Leafy Vegetables - blanched

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Preparation

• Bring half a pot of water to a boil. Put in shank and blanch for three to four minutes. Remove and wipe dry. While it is still hot, brush it with dark soy sauce.
• Heat 1/2 cup oil in a wok and when oil is hot, lower shank in and fry until the skin is browned. Remove and put shank in cold water to rid of excess oil.
• In a pressure cooker, heat 2 tbsp oil and add in the cinnamon bark, star anise and cloves. Fry until the cinnamon bark is opened. Then, add in the remaining ingredient B.
• Cover and bring to a boil over medium high heat.When the second ring(15 lbs) on the pressure cooker appears, lower the heat and set the timer for 25 to 30 minutes.
  
• Release the pressure and remove the lid, check the shank for doneness and remove it from pot. (Tent with foil to keep warm). Return pot to the stovetop, add in the liquid from the King Topshell. Reduce the sauce abit, then add in the King Topshell - just to warm them up.
• Remove King Topshells and slice, arrange sliced King Topshells, Mushrooms around the pork shank on a platter which has blanched green leafy vegetables.
• Thicken the sauce, adjust the taste, and pour hot sauce over the pork shank platter. Sprinkle with sesame oil and serve immediately with Flower Buns.