Korean-style braised pork shanks

Ingredients

Metric

Imperial

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.