Chuck Hughes' succulent adobo braised pork shanks are deliciously tangy and juicy.
Recipe courtesy of Chuck Hughes
Adobo Pork Shanks with Fried Rice
3 hr 30 min
15 min
4 servings
3 hr 30 min
15 min
4 servings


  • 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


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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