Meat Recipes

Vegetables-Stuffed Pork Shank Served with Tumeric Glutinous Rice

Turmeric in Latin etymology means “earth with value”, and is a plant of the ginger family. It has a number of uses: the turmeric color is used for food coloring as well as for dying materials; the turmeric root is used for medicine or cosmetic purposes and used to make pickle; its leaves are used in grilled meats. Yet most especially, due to its feature and aroma being closest to those of earth, turmeric powder bears a holy significance in many religious ceremonies of the Mesopotamia, India. In traditional Vietnamese dishes, turmeric is indispensable in making sizzling crepes (banh xeo), mini dome-shaped crepes (banh khot), or Quang noodle. Let’s get in the kitchen with fresh turmeric root to cook glutinous rice for serving beside pork shank stuffed with vegetables. This is also to share the scent of newly harvested glutinous rice mingled with the aroma of the good earth, under the guidance of the chefs from the coastal land.


Print This
Serves: 4 Prep Time: Cooking Time:


  • 1 pork shank
  • 50g green beans
  • 20g carrots
  • 20g shallots
  • 10g green onion stumps
  • 15ml fish sauce
  • 2g ground black pepper
  • 5g sugar
  • 5g seasoning powder
  • 1 roll of aluminum foil
  • 400g yellow flower glutinous rice
  • 100g fresh turmeric
  • 300ml pork bone stock
  • (50ml water)
  • (2g salt)
  • 20ml soya sauce



Preparation: Rinse well and soak the glutinous rice in water for 4 hours. Scratch off the turmeric rind; slice then grind it in a blender together with 50ml water. Next, squeeze the turmeric for its extract. Cleanse well the pork shank, dry it with a towel, and separate the lean meat from the skin.

Skin off the carrots, cut them into thick matchsticks of 5mm in length. Strip off the “strings” along the sides of the beans, quickly dip them in boiling water then take out and soak in cold water. Remove the husk of the pearl onions, rinse well. Cleanse the green onions stumps.

Grind the pork: Weigh 400g pork shank lean meat then put this together with 20g shallot, 10g green onion stump, 15ml fish sauce, 5g sugar, 5g seasoning powder, 2g ground pepper into a grinder; grind thoroughly into a gummy fine batter.

Stuff the shank: Roll out the pork skin, spread the ground meat on top, then add the beans and carrots; next, roll it up. Wrap the alum foil around it tightly and boil the stuffed meat in 40 minutes. Use a toothpick to prick through the meat roll; if the meat is tender, yellowish clear juice excretes it’s done.

Steam the glutinous rice: Soak the glutinous rice to rise, take out and drain, mix with the turmeric liquid and 2g salt. Put this into a steaming pot, steam in about 15 minutes. When seeing the rice rise thoroughly, gradually pour in the pork stock, turn the rice over. Steam it for further 40 minutes till the rice is cooked and soft.


Remove the aluminum foil, slice the shank roll into round pieces, arrange all on a dining plate; serve with turmeric sticky rice and dunk in soya sauce garnished with flakes of chili.


The pork shank is evenly cooked and firm; the stuffing is fragrant and firm; the flavor is tasty. The glutinous rice is cooked, sticky and soft; the turmeric renders a pretty yellow color.


More pork skin can be purchased if the skin of the shank is too little.

Choose the front shank with more skin, less fat.

If no steamer is available, an electronic cooker can be used to cook the glutinous rice with the pork stock.


This dish combines the effect of the main ingredients with the nutritional components and the bio reactive elements of green beans, carrots, and the antioxidant feature of turmeric. Thus it has nourishing effects and can enhance the immune system, boost Qi strength, suppress inflammation, improve eyesight, prevent cancer and diabetes. It is very useful for persons with weakened body strength, anemia, insomnia, lack of appetite, weakened nervous system, diminished immune system, bacterial infection, dysentery, constipation, stomach sickness, joint pain; and for those with weakened eye sight, diabetes, and cancer.



HOANG MANH DANG Restaurant of Tropicana Beach Resort & Spa (Vung Tau City) Runner-up in the Southern regional semifinal round of the Golden Spoon Awards 2013

You Might Also Like

No Comments

    Leave a Reply