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Kula Braised Pork Shank and Sizzling Shoyu Vinaigrette
PORK FOODSERVICE27Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 pork shank
- 4 floz soy sauce
- 1 1/2 floz vegetable oil
- 1 1/2 floz sesame oil
- 2 cups soy sauce
- 1 1/2 cups rice vinegar
- 1 cup mirin
- 1 piece ginger (fresh, peeled, sliced)
- 1 piece lemon grass (white part, crushed & sliced)
- 2 star anise (each)
- 1 1/2 cups rice (bamboo)
- 2 1/2 cups water
- 1 Tbsp. oil
- 1/4 cup coconut milk (ginger)
- 2 Tbsp. rice vinegar
- pork braising liquid (Reserved)
- 3 cups shiitake (sliced 1/4" thick)
- 1 piece ginger (fresh peeled, blanched in coconut milk, fine julienne)
- 1 cup scallions (green only, sliced on bias cut)
- 1 1/2 cups cilantro (whole leaves)
- 2 cups pork braising liquid (reduced)
- 1/4 pineapple
- 1/4 inch paprika
- 4 bok choy (each, halved, blanched in salt water and warmed coconut milk)
- 2 cups daikon radishes (peeled and fine julienne)
- 4 floz vegetable oil
- 4 floz sesame oil (heated to smoking hot)
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Directions
- Rub pork with soy sauce. In skillet, heat oil blend until hot & sear pork shanks on all sides
- In sauté pan, heat reserved fat until hot
- Cook and stir mushrooms in fat
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