Adobo Pork Shanks with Fried Rice

Name: Adobo Pork Shanks with Fried Rice
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT3H15M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 4 servings
Ingredients: 12 pork shanks (3 inches thick); Salt and freshly ground black pepper; 3 tablespoons/45ml canola oil; 2 leeks, finely chopped; 1 head garlic, cloves separated and smashed; One 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 chile pepper; 3 scallions, finely chopped; Fried Rice, recipe follows, for serving; 1/4 cup/60ml sambal oelek; 3 cloves garlic; 1 shallot, chopped; Juice of 1 lime; 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; A handful fresh chives, chopped; A handful fresh cilantro, chopped; A handful fresh parsley, chopped; Salt and freshly ground black pepper

Recipe courtesy of Chuck Hughes

Watch how to make this recipe.

Adobo Pork Shanks with Fried Rice

0 Reviews

Chuck Hughes' succulent adobo braised pork shanks are deliciously tangy and juicy.

Level: Easy
Yield: 4 servings

Total: 3 hr 30 min
Prep: 15 min
Cook: 3 hr 15 min

Level: Easy
Yield: 4 servings

Total: 3 hr 30 min
Prep: 15 min
Cook: 3 hr 15 min

Ingredients

12 pork shanks (3 inches thick)

Salt and freshly ground black pepper

3 tablespoons/45ml canola oil

2 leeks, finely chopped

1 head garlic, cloves separated and smashed

One 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 chile pepper

3 scallions, finely chopped

Fried Rice, recipe follows, for serving

Fried Rice:

1/4 cup/60ml sambal oelek

3 cloves garlic

1 shallot, chopped

Juice of 1 lime

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

A handful fresh chives, chopped

A handful fresh cilantro, chopped

A handful fresh parsley, chopped

Salt and 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.

Adobo Pork Shanks with Fried Rice

Adobo Pork Shanks with Fried Rice

Fried Rice:

Fried Rice:

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