Five-Spice and Ginger-Braised Pork Shoulder with Pickled Radish and Candied NoriPORK FOODSERVICE
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- 1. Cover beans with plenty of water and soak overnight.
- 2. Season the pork with 5 spice, and let stand, uncovered in the refrigerator overnight.
- 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. 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. 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.