Braised Pork Shank with Black Beans

• Meat

  • 1 Pork shank or 2 pork hocks

• Produce

  • 1 can Black beans
  • 5 cloves Garlic
  • 2 Green onions
  • 1 Thumb ginger

• Condiments

  • 1 tbsp Golden mountain sauce
  • 3 tbsp Soy sauce, light
  • 1 tsp Soy sauce, dark

• Baking & Spices

  • 1 Cinnamon stick
  • 1 tsp Coriander seed
  • 1/4 tsp Five-spice powder
  • 2 tbsp Palm sugar
  • 1 tsp Sichuan peppercorns
  • 2 Star anise, whole

• Oils & Vinegars

  • 3 tbsp Peanut oil

• Other

  • (optional 4 skinless chicken thighs

Found on omnivorescookbook.com

Ingredients

• 1 pork shank or 2 pork hocks (about 2 pounds in total)
• 3 tablespoons peanut oil (or vegetable oil)
• 1 teaspoon coriander seed
• 1 teaspoon Sichuan peppercorns
• 5 cloves garlic
• 2 green onions (white part only)
• 1 thumb ginger, sliced
• 1 cinnamon stick (about 2 inches in length)
• 2 whole star anise
• 1/4 teaspoon five-spice powder
• 3 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Golden Mountain Sauce (or light soy sauce)
• 2 tablespoons palm sugar (or white sugar)
• (optional) 4 skinless chicken thighs
• 1 can (15 ounces / 400 grams) black beans (do not drain)
• 2 braised chicken thigh with black beans (generated from the braised pork recipe above)
• 12 corn tortillas
• 1/2 can chipotle pepper with adobe sauce
• 1 cup Greek yogurt
• 1/4 cup chopped cilantro
• 1/8 red onion, minced
• 1/2 can pickled jalapeño
• 1/4 cup crumbled cheese

Directions

• Dry pork shank thoroughly with paper towel to remove moisture (to avoid oil splatter during frying).
• Heat 2 tablespoons oil in a wok or a large dutch oven over medium high heat until warm. Add pork shank and let it roast for 2 to 3 minutes. Flip and cook the other side for another 2 to 3 minutes. Keep flipping and cooking, until the the entire surface is golden brown. Add 6 cups water (or more) to cover the pork shank.
• Add Sichuan peppercorns and coriander seeds to a mesh tea strainer or infuser. (See footnote 1)
• Add the tea strainer, garlic, green onion, ginger, cinnamon stick, star anise, and five-spice powder to the pot. Mix well.
• Continue cooking to bring to a boil. Skim the foam from the surface until the broth is clear.
• Cover and turn to low heat. Simmer for 40 minutes. The broth should continue boiling throughout the process.
• Add light soy sauce, dark soy sauce, Golden Mountain Sauce and palm sugar. Mix well.
• Cover and bring to a boil over medium high heat. Keep covered and simmer for 1 hour.
• (Optional) Heat the remaining 1 tablespoon oil in a skillet over medium high heat until warm. Spread chicken thighs. Allow to cook without moving for 2 to 3 minutes, until the bottom side turns golden. Flip and cook the other side until golden. Transfer to the pot with the braising pork shank.
• Add the black beans, along with all the liquid, into the pot with the pork. (See footnote 2)
• Cover and turn bring to a boil over medium high heat. Keep covered and simmer for 1 hour, until the pork turns tender. If the broth runs low before the pork becomes tender, add warm water to cover pork.
• If the broth is still thin, turn to medium high heat and cook uncovered until the sauce thickens. The starch from the black beans will help the sauce thicken, so there should be quite a lot of sauce (about half) left when it’s finished cooking.
• Serve the meat, beans, and sauce over steamed rice.
• Store the leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.
• If you have leftover sauce, do not throw them away! Add them to a bowl of noodles, so you can create a rich and hearty noodle soup effortless (see recipe here).
• Reheat chicken and black beans in the microwave until warm. Shred them with a fork.
• Heat corn tortillas in a skillet on stove top until warm.
• Chop and mix some canned chipotle peppers with Greek yogurt.
• Chop cilantro and red onion.
• Add shredded chicken and beans, yogurt sauce, red onion, cilantro, pickled jalapeño and crumbled cheese on 2 tortillas to make tacos.
• Serve immediately.