Adobo Pork Shanks With Fried Rice
"These succulent adobo braised pork shanks are deliciously tangy and juicy. Recipe courtesy Chuck Hughes"
photo by Food.com
- Ready In:
- 3hrs 30mins
- Ingredients:
- 27
- 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
- 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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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
