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Pork Shank Adobo

Slow braised Chairman’s Reserve® Meats pork shank, garlic fried rice, and Weiser Magic Myrna potatoes

by Chef Ronnie Tucci

This recipe was made in partnership with Tyson Fresh Meats Foodservice.

Pork Adobo


  • 2 lbs. Deboned Chairman’s Reserve® Meats Pork Shank
  • 1/4 cups Garlic cloves
  • 2 ea. Bay leaf, dried
  • 1 tsp. Crushed red pepper flakes
  • 1 cup Soy sauce
  • 1/3 cup Champagne vinegar
  • 1/4 cup Water
  • 1 tsp. Sesame oil
  • 1 tbsp. Blended oil


  1. Add oil into a pot and heat until shimmering.
  2. Add pork shank and sear all sides until browned.
  3. Remove pork from pot and add garlic, pepper flakes and toast garlic until golden brown.
  4. Deglaze with vinegar and then add soy sauce, bay leaf and water.
  5. Add pork back into pot and braise over low heat until tender.
  6. Remove pork from the pot and strain liquid into another clean pot.
  7. Reduce the liquid over medium heat until reduced by a quarter.

Garlic Fried Rice


  • 1 cup Cooked white rice
  • 1/4 cup Garlic, slivered
  • 2 tbsp. Green onion, sliced
  • 1 tbsp. Carrot, finely diced
  • 1 tbsp. Sesame oil


  1. Heat sesame oil in a pan until shimmering.
  2. Add garlic until golden brown.
  3. Add in white rice and let fry slightly, stirring occasionally.
  4. Add carrot and green onion and toss to combine.

To Assemble


  1. Add fried rice to a bowl alongside some cooked potatoes.
  2. Slice cooked pork shank and shingle on top of the rice.
  3. Spoon the adobo sauce over the entire dish and top with sliced green onions.