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Pork shin (shank)

豬展

補虛滋潤

The pork shin, the single dense, sinewy muscle from the leg, nearly fat-free and threaded with tendon. Blanched whole, it survives hours of boiling without falling apart or greasing the soup, and the meat can still be sliced and dipped afterwards. The connoisseur's choice of soup pork.

TCM properties

Nature · neutral　Flavour · sweet、salty　Meridians · spleen、stomach

Traditional food therapy

In Cantonese food therapy pork shin is used to replenish deficiency and moisten, a gentle everyday base that tradition holds suitable for almost everyone.

Cautions: read first

Those with gout should take care with long-boiled, concentrated soups

Preparation

Blanch it whole or in large pieces (飛水).

Origin

Farmed on piggeries nationwide; Asian butchers cut it out as its own portion. Shin is not seen as a distinct Australian online cut; pork leg hock is the nearest listed cut