Korean-style braised pork shanks

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Preparation time: 15 minutes
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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.