Braised Shanghaninese Hong Shao Pork

This came out of a wonderful french cookbook, A Kitchen in France.  It was included as a Chinese New Year's Celebration.  It looks involved but is actually not difficult and well worth the time effort.  She recommends serving it with rice but if you can find mandarin pancakes use those with a little hoisin sauce.  You could also serve it with lettuce cups. Serves 4-6.

Braised Shanghainese Hong Shao Pork

Ingredients
2 Tbs fine sea salt or kosher
3 1/2 lb pork shank
1/4 c granulated sugar
1 Tbs water
2 Tbs vegetable oil
10 slices of ginger
2 garlic cloves, sliced
1 shallot, chopped
1 tsp fennel seeds--I use 1 tsp fennel powder
5 star anise
2 cinnamon sticks
6 cloves
strip of orange peel--I used most of the peel from one orange
1 Tbs Asian sesame oil
3 Tbs light soy sauce--I used 5 Tbs light soy sauce
2 Tbs dark soy sauce
1 Tbs Worcestershire sauce
1 c dry sherry or dry vermouth
Handful of fresh cilantro sprigs
Rice and/or mandarin pancakes for serving (look in the frozen section of an asian market)
Hoisin sauce

Directions
1.  Bring a medium pot of salted water to boil.  (I used my cast iron pot for all of it). Add the pork, return to boil and blanch for 2 minutes.
2.  Drain the pork and set aside.
3.  In the same pot (wipe it dry) or a large skillet melt the sugar and water over medium heat.  When the sugar starts to turn slightly golden, add the pork and stir to coat.  Remove from the heat or set aside the pork.
4.  In a large pot or same cast iron pot (wipe our residual sugar), heat the oil over medium heat.  Add the ginger, garlic and shallot.  Cook, stirring for 1 minute.  Add the fennel seeds, star anise, cinnamon, cloves, and orange peel. Stir until fragrant about 3 minutes.
5.  Add the sesame oil and stir for 30 seconds.
6.  Add the soy sauces and Worcestershire sauce and stir for 1 minute.
7.  Add the wine and bring to a simmer.  Simmer for 1 minute.
8.  Add the pork to the pot along with any juices.
9.  Pour in enough water to cover the pork and bring to a boil.
10.  Cover and reduce to a simmer.  Cook until meat is so tender it falls off the bone, about 3 hours.
11.  Remove the pork, spices and aromatics from the pot.  Turn to high and reduce until the sauce is thick and glossy.
12.  Place pork on a platter or serving dish.  Pour pan sauce over and garnish with cilantro.