Braised Pork Shank In Coconut Juice Recipes

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BRAISED PORK SHANK



Braised Pork Shank image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 6h

Yield 6 to 12 servings

Number Of Ingredients 21

1 gallon water
1 cup kosher salt
1/2 cup sugar
1 tablespoon coriander seeds, toasted
1 tablespoon whole black peppercorns
2 sprigs rosemary
1 bay leaf
1 head garlic, halved
6 pork shanks
Canola oil
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
1 cup rough chopped celery (about 2 stalks)
2 cups rough chopped Spanish onion (about 2 onions)
1 cup rough chopped carrot (about 1 medium carrot)
3 cloves garlic, smashed
1 sprig rosemary
Small bundle thyme, tied with butcher's twine
2 cups white wine
2 cups apple cider
16 cups chicken stock

Steps:

  • For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
  • Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
  • After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
  • For the braise: Preheat the oven to 300 degrees F.
  • Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
  • Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
  • Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
  • The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.

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

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