Adobo Pork Shanks With Fried Rice Recipes

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ADOBO PORK SHANKS WITH FRIED RICE



Adobo Pork Shanks With Fried Rice image

These succulent adobo braised pork shanks are deliciously tangy and juicy. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Pork

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 27

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
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

Steps:

  • 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.

Nutrition Facts : Calories 640.8, Fat 34.1, SaturatedFat 29.7, Sodium 57.3, Carbohydrate 79, Fiber 11.9, Sugar 10.4, Protein 10.4

PORK CHOP ADOBO WITH GARLIC RICE



Pork Chop Adobo with Garlic Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup long-grain white rice
6 cloves garlic (1 minced, 5 smashed)
3 bay leaves
3 tablespoons extra-virgin olive oil
4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
Kosher salt and coarsely ground pepper
1 large onion, thinly sliced
1/2 cup low-sodium soy sauce
3 tablespoons packed light brown sugar
3 tablespoons distilled white vinegar
4 large eggs
3 scallions, thinly sliced

Steps:

  • Cook the rice as the label directs, adding the minced garlic and 1 bay leaf to the water.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper, add to the pan and cook until browned and just cooked through, 2 to 3 minutes per side. Remove to a plate.
  • Add the smashed garlic and onion to the skillet and cook, stirring, until the onion is softened, about 5 minutes. Add the soy sauce, brown sugar, vinegar, 1/2 teaspoon pepper, remaining 2 bay leaves and 1 1/2 cups water. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 8 to 10 minutes. Return the pork chops and any juices to the skillet and warm through, 1 to 2 minutes.
  • Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the eggs and cook until the whites are set, 3 to 4 minutes. Season with salt.
  • Discard the bay leaves from the rice and sauce. Divide the rice among plates. Add the pork chops and sauce, then top each serving with a fried egg. Sprinkle with the scallions and pepper.

Nutrition Facts : Calories 628, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 274 milligrams, Sodium 1540 milligrams, Carbohydrate 53 grams, Fiber 1 grams, Protein 40 grams, Sugar 12 grams

ADOBO PORK SHANKS WITH FRIED RICE



Adobo Pork Shanks with Fried Rice image

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

Provided by Chuck Hughes

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 27

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

Steps:

  • 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.
  • 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.

PORK SHANKS (CHAMORRA) IN MOLE- SUPER EASY SLOW COOKER



Pork Shanks (Chamorra) in Mole- Super Easy Slow Cooker image

Our administrator thinks his mother is the best cook in the world. So when I mentioned that I'd had this great dish at a restaurant, and he mentioned that mole is so easy the way his mother does it, I needed the recipe. I've made it many times and maybe Carlos is right: his mother just might be the best cook! So simple, but tasty as all get out.

Provided by Carol in Cabo

Categories     Meat

Time 8h3m

Yield 4 serving(s)

Number Of Ingredients 5

4 meaty pork shanks, about 3-4 inches thick
1 (125 g) jar of prepared mole (Donia Maria works great)
3 cups chicken broth or 3 cups soup, base
3 tablespoons Splenda sugar substitute or 3 tablespoons sugar
3 bay leaves

Steps:

  • Mix mole, broth and sugar in slow cooker until blended.
  • Add pork shanks and bay leaves.
  • Cook on low for approximately 8 hours or until meat is fall-off-the-bone tender.
  • Serve with rice.

Nutrition Facts : Calories 38.5, Fat 1.1, SaturatedFat 0.3, Sodium 560, Carbohydrate 3.2, Sugar 2.7, Protein 3.7

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