ADOBO PORK SHANKS WITH FRIED RICE

Adobo Pork Shanks with Fried Rice image

Provided by Chuck Hughes

Categories main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 27

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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.