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Miso-Braised SRF Kurobuta Pork Shanks

Nathan Michael & Julia Flowers
Servings

4

Prep Time

15 minutes

Cook Time

3 hours 30 minutes

Calories

479

Cuisine

Fusion

Category

Dinner

A slow braise built around the natural richness of Snake River Farms Kurobuta pork. These bone-in pork shanks are seared until golden, then gently cooked in a savory blend of red miso, ginger, garlic, Shaoxing wine, and soy. Over several hours, the meat becomes exceptionally tender while the braising liquid develops into a glossy, deeply flavorful sauce. Served over steamed rice with fresh scallions, this is a simple expression of time, technique, and quality ingredients.

Ingredients

  • 2–3 lbs SRF Kurobuta Pork Shanks
  • kosher salt
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red miso paste
  • ½ cup Shaoxing wine
  • 1 cup chicken stock
  • ¼ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 2 scallions, chopped, plus more for garnish
  • steamed rice, for serving

Directions

    Prepare & Sear the Pork

    1. Preheat oven to 325°F.
    2. Pat the Kurobuta pork shanks dry with paper towels and season lightly with kosher salt.
    3. Heat a large Dutch oven over medium-high heat.
    4. Working in batches if necessary, sear the pork shanks for approximately 2 minutes per side, turning until golden brown on all sides.
    5. Remove the shanks from the pot and set aside.

    Build the Braising Base

    1. Reduce the heat to medium-low.
    2. Add the chopped onion, garlic, and grated ginger to the Dutch oven.
    3. Sauté for 3–4 minutes, stirring occasionally, until the onion softens and the aromatics become fragrant.
    4. Stir in the red miso paste, allowing it to gently toast for approximately 1 minute.

    Add the Braising Liquid

    1. Pour in the Shaoxing wine, scraping the bottom of the pot to release any browned bits.
    2. Add the chicken stock, low-sodium soy sauce, brown sugar, and chopped scallions.
    3. Stir until the miso and sugar have dissolved into the liquid.
    4. Return the pork shanks to the Dutch oven, spooning some of the sauce over the top.

    Slow Braise

    1. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
    2. Braise for approximately 3 hours, turning the shanks halfway through, until the meat is fork-tender and beginning to pull away from the bone.
    3. Check the liquid level during cooking, adding a splash of chicken stock if necessary.

    Reduce the Sauce

    1. Carefully remove the pork shanks from the Dutch oven and transfer to a serving platter.
    2. Skim excess fat from the braising liquid.
    3. If desired, simmer the sauce uncovered over medium heat for 5–10 minutes, until slightly reduced and glossy.
    4. Taste before adding any additional salt, as the miso and soy sauce already contribute significant seasoning.

    Serve

    1. Spoon steamed rice into shallow serving bowls.
    2. Place the tender pork shanks over the rice and generously spoon the warm miso braising sauce over the top.
    3. Finish with freshly chopped scallions.

    Frequently Asked Questions

    1. How long does it take to braise pork shanks in the oven?

      Braise the shanks in a covered Dutch oven at 325°F for about 3 hours, turning them halfway through. They’re done when the meat is fork-tender and beginning to pull away from the bone.

    2. How do I make the miso braising sauce glossy?

      After removing the shanks, skim the excess fat from the braising liquid. If desired, simmer it uncovered over medium heat for 5 to 10 minutes, until slightly reduced and glossy. Taste before adding salt, since the miso and soy sauce already add plenty of seasoning.

    3. What should I serve with miso-braised pork shanks?

      Serve the shanks over steamed rice, then spoon the warm miso braising sauce over the top and finish with freshly chopped scallions