Adobo Pork Shanks With Fried Rice

These succulent adobo braised pork shanks are deliciously tangy and juicy. Recipe courtesy Chuck Hughes

• Ready In: 3 hrs 30 mins
• Serves: 4

Ingredients

• 12  pork shanks (3 inches thick)
•  salt & freshly ground black pepper
• 3  tablespoons/ 45ml canola oil
• 2  leeks, finely chopped
• 1  head garlic, cloves separated and smashed
• 1  (1-inch piece) fresh ginger, peeled and chopped
• 2  stalks lemongrass, tough outer parts removed and tender inner parts finely chopped
• 2  cups/ 500ml  veal stock
• 1  cup/ 250ml milk from a fresh coconut
• 1  cup/ 250ml soy sauce
• 1  cup/ 250ml malt vinegar
• 1  dried ancho chili pepper
• 3  scallions, finely chopped
•  fried rice, recipe follows, for serving

• Fried Rice

• 1⁄4  cup/ 60ml sambal oelek
• 3  garlic cloves
• 1  shallot, chopped
• 1  lime, juice of
• 2  tablespoons/ 30ml canola oil
• 2  celery ribs, chopped
• 1  leek, chopped
• 4  cups  cold cooked basmati rice (1 liter)
• 3  tablespoons/ 45ml soy sauce
• 1  handful fresh chives, chopped
• 1  handful fresh cilantro, chopped
• 1  handful fresh parsley, chopped
•  salt & freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees F (180 degrees C).
2. Sprinkle the pork with salt and pepper. Heat the oil in a heavy ovenproof skillet over high heat. Sear the pork on all sides, about 5 minutes per side. Add the leeks, garlic, ginger and lemongrass and cook, stirring, until fragrant, 2 to 3 minutes.
3. Add the veal stock, coconut milk, soy sauce, vinegar and dried chile. Cover the skillet and cook in the oven until the pork is fork-tender, about 3 hours.
4. Transfer the pork to a platter and sprinkle with scallions. Drizzle with the pan juices. Serve with Fried Rice.
5. Fried Rice:
6. Pulse the sambal oelek, garlic, shallots and lime juice in a food processor until coarsely pureed.
7. Heat the oil in a large saucepan over medium heat and saute the celery and leeks for about 2 minutes. Add the sambal mixture and cook for 1 minute. Add the rice and soy sauce and saute until well coated and heated through, about 5 minutes.
8. Remove from the heat and stir in the chives, cilantro and parsley. Season with salt and pepper.