Executive chef Joel Reiss cures pork shanks in a solution of salt, sugar and Chinese five-spice powder for three days. He then confits it in pork fat for four hours, finishing it in a deep fryer to make it crunchy.
He finishes the shank with a pineapple glaze and serves it over fried basmati rice cooked with shrimp, cabbage, peas, carrots, onions, scallions, sesame seeds, soy sauce and lapchang sausage.
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