Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
8 pieces pork shank (veal and oxtail would also work)
1 cup rice flour
2 large onions,sliced
1 pound bag organic carrot nubs
4 stalks celery, 1-inch roll cut
6 smashed cloves of garlic
5 slices galangal
3 jalapenos, sliced
1/4 cup naturally brewed soy sauce
2 oranges, halved
2-3 pounds whole new potatoes
water to cover
canola oil to cook
Kosher salt and freshly ground black pepper to taste
Directions
Coat a stovetop-safe stockpot insert lightly with oil and heat over medium-high heat. Season pork shanks well and dredge in flour. Brown evenly in stockpot insert -- it will take about 8 minutes; set aside. In the same pot coated lightly with oil, saute onions, carrots, celery, garlic, galangal and jalapenos. Deglaze with naturally brewed soy sauce, season, add oranges and cover vegetables with water and taste. Should be well seasoned; add the shanks and more water may need to be added. Bring to a simmer and cook for 3 1/2 hours, adding potatoes in the last hour. Before serving, skim fat from top. Serve family style.
Cooking Tips
Roll-Cutting
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