Korean-style braised pork shanks

Whisk and bowl icon
Preparation time: 15 minutes
Timer icon
Cook time: 20 minutes
Olymel Korean-style braised pork shanks


24 24 braised and fully cooked Olymel pork shanks
250 ml 1 cup soy sauce
250 ml 1 cup BBQ sauce
45 ml 3 tbsp hoisin sauce
30 ml 2 tbsp sriracha sauce
500 ml 2 cup brown sugar
45 ml 3 tbsp chopped garlic
30 ml 2 tbsp chopped ginger
30 ml 2 tbsp rice vinegar
10 ml 2 tsp toasted sesame oil
7.5 ml 1/2 tbsp pepper
30 ml 2 tbsp cornstarch
30 ml 2 tbsp cold water
- - green onions, finely cut (for garnish)


  • Mix the soy, BBQ, hoisin and sriracha sauces in a casserole dish.
  • Add the brown sugar, garlic, ginger, rice vinegar, toasted sesame oil and pepper. Bring to a boil and cook for 1 minute, stirring constantly.
  • In a bowl, dissolve the cornstarch in the water and pour the mixture into the casserole dish while stirring vigorously.
  • Lower the heat and let simmer for 3 minutes.
  • Preheat the oven to 220°C (425° F).
  • Place the pork shanks in an oven dish lined with aluminum foil.
  • Baste the shanks with the sauce. Cook in the oven for 5 minutes.
  • Turn the shanks over and baste them again and continue cooking for 10 minutes.
  • Serve the pork shanks coated with the rest of the sauce and sprinkled with the green onions. 

Sign up for our
Get our market insights and themed recipe sheets, straight to your mailbox.