Five-Spice and Ginger-Braised Pork Shoulder with Pickled Radish and Candied Nori

PORK FOODSERVICE
12Ingredients
80Minutes

Ingredients

US|METRIC
  • 1 pork shoulder (boneless)
  • 1 knob fresh ginger root
  • 5 cloves garlic
  • 1/4 cup dried porcini mushrooms
  • 1 pound adzuki beans (dried)
  • 1/8 cup sweet soy sauce (kecap manis)
  • 1 cup soy sauce
  • 3 tablespoons Chinese five-spice powder
  • 1 teaspoon sriracha sauce
  • pea tendrils (As needed, to garnish)
  • wasabi greens (As needed, to garnish)
  • kosher salt (To taste)
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    Directions

    1. 1. Cover beans with plenty of water and soak overnight.
    2. 2. Season the pork with 5 spice, and let stand, uncovered in the refrigerator overnight.
    3. 3. Season the pork heavily with salt and pepper, sear on high heat. Once a dark brown sear is achieved on all sides, place the pork in a large pot with the ginger, garlic, mushrooms, and soy sauce. Cover with water, and cook on the lowest possible temperature for 3 1/2- 4 hours (results are best when the pork is chilled in the braising liquid, then reheated).
    4. 4. In a small pot, on high heat, combine the pork fat and onions, and cook until just translucent. Add the beans, and cover with water, boil the beans for 30-35 minutes, until very soft. Strain any excess liquid, and transfer to a food processor. Add the sweet soy sauce and Sriracha sauce, and blend until smooth.
    5. 5. To serve, reduce the braising liquid to a thick glaze, and gently reheat pieces of the pork in the liquid, to glaze. Serve the pork on a bed of the bean puree, and garnish with nori, pea tendrils, and wasabi greens.
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