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

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

Level: Easy
Total: 3 hr 30 min

Prep: 15 min
Cook: 3 hr 15 min

Yield: 4 servings

Level: Easy
Total: 3 hr 30 min

Prep: 15 min
Cook: 3 hr 15 min

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

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.