Excellent Pork Shank from uncle cheung's in Framingham
- sheila Jul 5, 2006 05:24 PM
We tried their dim sum a month ago and fell in love with their radish pastry. When we were there, we saw a lot of people order Pork Shank Shanghaiese style. As we wanted to try the dim sum, we didn't order it but the image of that three pork shanks kept flashing in my mind.
So we went there yesterday. It wasn't that busy as everyone might be barbecuing in their backyards.
We were pleasantly greeted by the waitress and led to the booth. As our mind was set on the pork shank we didn't know what to order other than that. The waitress noticed that we were in lost and came to help us. She suggested us to have a lighter dish called Pork roll with bean curd to go with the Pork Shanks. We thought it was a great idea.
Knowing that pork shanks took hours to prepare, we expected that they must have made it in advance and what they had to do was to reheat it. Nevertheless, we still had to wait around 20 minutes for the pork shanks to arrive. Even we had noise coming out from our stomach, we considered it as a good sign since good food always takes time to prepare.
After serving the pork shanks and pork roll to our table, the waitress went to get us the rice which became the longest two minutes in our life.
We cut the one of the shanks into smaller piece, dipped it into the brown sauce and put it into my mouth with some rice in a split second.
Oh! My Lord! It was so good. The meat was in perfect tenderness and the sauce was just in the right sweetness. The fat melted into a jello-like layer. We chowed down a whole bowl of rice in five minutes. We almost forgot about the pork roll.
If you like sweet soy sauce and you don't mind some fats, you really should try it. It is $14.95 which include three pieces of shanks per order.
Wow, great report, thanks for posting it. I REALLY admire the waitress's suggestion of a bit more pork to accompany the pork -- that is my kind of thinking.
I'm curious, how big are those pork shanks? I've had the Dong-puo pork foot (really a shank) at Sichuan Garden in Brookline and it's very similar to what you describe -- super-tender meat, melting fat layer, slightly sweet sauce -- but it's HUGE. Feeds 2 or 3 easily. Is Uncle Cheung's 1 shank in 3 pieces, or 3 separate shanks (smaller?)? Just wondering.
It has three separate medium-sized shanks. My husband destroyed one and I took down the other. We really wanted to finish it but our limited health conscience stopped us from doing so. As a result, one was left for doggie bag to fill up our calories quota of the following day.
Getting another pork dish wasn't the waitress's original idea. We aren't strict meat-eater but we usually don't order vegetables. We didn't find the choices for beef and chicken exciting and we were not interested in the fish dishes either.
So I came up with the silly choice of "Meatball Shanghai Style" which had almost exact same flavor as the pork shank but you might even "admire" more. The waitress was a bit shocked but she nicely said "it was very good but you may want something that was different from the taste of the pork shank." It was then she suggested the pork roll with bean curd. In fact, I wasn't care too much about the pork roll as I found it somewhat too plain for me. But after soaking it into the sweet sauce, it was alright and the pea pod that came with it was pretty flavorful.
I feel my pant is getting tighter but I am thinking of the pipping hot radish pastry again...
Thank you, Sheila....We finally got to Uncle Cheung's, after my BF read your post on the pork shanks, and I ascertained that a genuine hound had recommended the restaurant...;)
We would have gone there sooner, but his daughter had said that Imperial Garden was better, and we went there once, and it was terrible.. I had fear for Chinese food (except Sichuan, which Fred doesn't like) in the area.
So, I have a new favorite resto in Framingham. It's amazing that the kitchen obviously turns ou quality Ameicanized Chinese (we saw huge plates of fried things covered with goopy sauce go by), and then turns around and does a seprate menu (given to everyone) of Shanghainese cuisine. We ordered from this, of course, and everyone on the staff seemed to come by, and make a comment, after that (complimentary) about our ordering skills. Fred had the pork shanks, I got the conch with vegetables, and we split an order of radish buns. Beware, the radish buns take almost as long as the pork shanks, but were worth it. The dough is more flavorful, and had a denser taxture than I was used to. The stewed radish and slow-cooked onion inside were delightfully sweet. The version of conch, on a bed of sweet, al dente, Chinese chives, was the hit of the night for me. It'll be hard to keep from ordering it everytime, but there are so many fish and soup dishes that sounded good, I guess I'll have to.