Soak frozen conch meat in water for a couple hours (change water every hour); Cut off any operculum, which is a shell-like covering that protects the conch and assists in locomotion, with a cook’s knife; Cut off and discard the dark tail and stomach, which is near the middle; Pull off the leathery skin; Rinse it under running water again; Drain it.
Rinse dried tangerine peel; Soak it in water for 3 hours; Remove it; Gently scrape off any white pith; Julienne it.
Rinse pitted dried red dates under running water; Put them in a bowl; Fill the bowl with water; Add 1 tsp salt into the water; Leave it for 15 minutes; Remove them; Rinse them under running water again; Drain them.
Rinse, drain and slice ginger.
Rinse pork shank under running water; Pat-dry it with kitchen paper.
Fill a deep pan with water; Add the ginger; Bring to the boil over a high heat; Scald the conch meat all over a in a colander with the boiling ginger water for 2 minutes; Immediately remove the conch meat; Scald the pork shank all over in a colander with the boiling ginger water for 3 minutes; Immediately remove it; Rinse it under running water till cool; Drain it; Turn off the heat.
Fill a lower pan of a double boiler with water; Bring to the boil over a high heat; Turn to a low heat.
Arrange the pork shank, the conch and the dried tangerine peel into the upper pan of the double boiler; Pour 2L water into the upper pan; Cover the upper pan with its lid; Put the upper pan on the top of the lower pan of the boiler; Cook over a low heat for 2 hours; Add the dried red dates; Cook over a low heat for 1 more hour; Turn off the heat; Arrange it in a serving bowl; Ready to serve.