First I scald the skin of the pig’s shank with boiled cider vinegar. Then pour out excess liquid and roast the pig’s shank to lightly brown the skin in the oven for 400 degrees for 30 to 40 minutes.
As suggested by the title, I used dry sherry, dark soy sauce, soy sauce paste, oyster sauce, black vinegar, garlic powder, onion powder, ginger powder, ginger slices, whole garlic, five spice powder, rock sugar and green onion to season the pig’s shank in this order as well as adding 1 1/2 cups of water over the edge of the crock pot without pouring over the shank.
This was a hit at our fellowship group potluck dinner and was almost completely gone at the end. The other brothers and sisters-in-Christ brought an array of yummy food too.