Adobo Pork Shanks With Fried Rice
These succulent adobo braised pork shanks are deliciously tangy and juicy. Recipe courtesy Chuck Hughes
INGREDIENTS
Nutrition- 12pork shanks (3 inches thick)
- salt & freshly ground black pepper
- 3tablespoons/ 45ml canola oil
- 2
- 1
- 1
- 2
- 2cups/ 500ml veal stock
- 1cup/ 250ml milk from a fresh coconut
- 1cup/ 250ml soy sauce
- 1cup/ 250ml malt vinegar
- 1dried ancho chili pepper
- 3
- fried rice, recipe follows, for serving
Fried Rice
- 1⁄4cup/ 60ml sambal oelek
- 1
- 2tablespoons/ 30ml canola oil
- 2
- 1
- 4
- 3tablespoons/ 45ml soy sauce
- 1
- 1
- 1
- salt & freshly ground black pepper
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DIRECTIONS
- Preheat the oven to 350 degrees F (180 degrees C).
- 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.
- 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.
- Transfer the pork to a platter and sprinkle with scallions. Drizzle with the pan juices. Serve with Fried Rice.
- Fried Rice:
- Pulse the sambal oelek, garlic, shallots and lime juice in a food processor until coarsely pureed.
- 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.
- Remove from the heat and stir in the chives, cilantro and parsley. Season with salt and pepper.
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