Instructions

• In a wok, add cold water and pork shank, water submerge the shank, bring it to boil and simmer for 20 minutes, then take the shank out, empty the wok
• Use 1 tablespoon soy sauce to coat the shank
• In the wok, add enough cooking oil, bring to 400-450°f/200-220°c, add the shank in, fry until the shank turns golden brown, take the shank out, pour the oil into a container
• In the wok, add three whole Green Onion, sliced ginger, cinnamon stick, star anise and rock sugar, stir fry for 2 seconds, deglaze with 1/3 cup Shaoxing cooking wine.
• Put the shank back to wok, add water (almost cover the shank), 1/2 cup soy sauce and 1/2 tablespoon five-spice, and bring it to a boil.
• Cover the wok with a lid, and simmer for 3 hours.
• Take the shank out, and save the meat jus. Put the shank on a cutting board, pull the bone out, use the bone to shred the shank meat, and put the shredded pork in a serving bowl
• Mix all-purpose flour, dry yeast, salt, baking powder, and water. Mix everything together. Knead the dough for 5 minutes.
• Wrap the dough with a plastic wrap, and let it rest for 1 hour
• Remove the plastic wrap, roll the dough to a cylinder and divide it into 4 portions.
• Use a rolling pin to roll out one portion dough to a long oblong, use the short side of oblong to roll the dough up, and set this new roll onto its side.
• Press it down, then roll it out to a disk. Repeat the process for all the portions.
• Use a cast-iron skillet without any oil to form a light crust on both sides of the disk.
• Put the disks into a 300°F (150°C) oven for 5 minutes until they are fully cooked and form a pocket
• Use a knife to cut open the pocket like a clamshell. Put a generous amount of pulled pork into the clamshell. Top it with one of the three toppings.
• Jalapeno slices and shredded red onion.
• Mizuna and shredded purple cabbage.
• Yellow pickled radish, red chili slices, green onion slices.