In a very large skillet, heat the oil. Add the boar shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the shanks to a large enameled cast-iron casserole or Dutch oven.
Add the garlic, star anise, cloves and cinnamon sticks to the skillet and cook over low heat, stirring occasionally, until fragrant, about 1 minute. Add the water, soy sauce, kecap manis and sugar and scrape up any bits stuck to the pan.
Pour the liquid into the casserole and bring to a boil. Simmer over low heat, partially covered, until the meat is tender and nearly falling off the bone, about 2 hours; turn the shanks occasionally.
Transfer the shanks to shallow bowls and strain the broth. Spoon off as much fat as possible. Serve the shanks with rice and cilantro and spoon some of the fragrant broth on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	880.71 Kcal (3687 kJ)
Calories from fat	82.29 Kcal
		% Daily Value*
Total Fat	9.14g	14%
Sodium	1475.92mg	61%
Potassium	100.56mg	2%
Total Carbs	189.17g	63%
Sugars	150.76g	603%
Dietary Fiber	0.55g	2%
Protein	2.49g	5%
Vitamin C	1.9mg	3%
Iron	1mg	5%
Calcium	57.6mg	6%

Amount Per 100 g
Calories	137.63 Kcal (576 kJ)
Calories from fat	12.86 Kcal
		% Daily Value*
Total Fat	1.43g	14%
Sodium	230.65mg	61%
Potassium	15.72mg	2%
Total Carbs	29.56g	63%
Sugars	23.56g	603%
Dietary Fiber	0.09g	2%
Protein	0.39g	5%
Vitamin C	0.3mg	3%
Iron	0.2mg	5%
Calcium	9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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