Five-Spice and Ginger-Braised Pork Shoulder with Pickled Radish and Candied NoriPORK FOODSERVICE
- 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)
- 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.