400 Conejos Cuixe Recipe
Make 400 Conejos Cuixe Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cuixe (Pork Shank) and Marinade
Braising Liquid and Aromatics
Finishing and Serving
Method
Cuixe (Pork Shank) and Marinade
- 1
Trim and score
Pat the pork shanks dry with paper towels. Trim any excessively large fat flaps but leave most skin and fat intact for flavor. Lightly score the skin in a crosshatch pattern (about 1/8 inch deep) to help render fat and let marinade penetrate.
- 2
Make the marinade
In a bowl combine fresh orange juice, apple cider vinegar, olive oil, minced garlic, chopped oregano, ground cumin, smoked paprika, crumbled bay leaf, sea salt and black pepper. Whisk until well combined.
- 3
Marinate the shanks
Place the shanks in a large resealable bag or a shallow dish and pour the marinade over them, massaging it into the scored skin. Refrigerate for at least 4 hours and up to overnight for best flavor. Turn once or twice if possible.
Braising Liquid and Aromatics
- 4
Preheat and brown
When ready to cook, remove shanks from refrigerator 30 minutes beforehand to come closer to room temperature. Preheat the oven to 325°F (160°C). Heat a heavy ovenproof Dutch oven over medium-high heat and add 1 tablespoon olive oil (from the marinade amount if needed). Brown the shanks in batches, skin-side down first, until deeply caramelized (4–6 minutes per side). Transfer browned shanks to a plate.
- 5
- 6
Deglaze and add stock
Pour in the remaining marinade and use a wooden spoon to scrape up browned bits from the bottom of the pot. Add the chicken or pork stock until it comes about halfway up the shanks (approximately 3 cups). Bring the liquid to a gentle simmer.
- 7
Braise
Nestle the browned shanks back into the pot, skin-side up. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2½ hours, or until the meat is very tender and pulls away from the bone easily. Check once at 90 minutes to ensure liquid level is sufficient; add a little hot water or stock if it looks low.
Finishing and Serving
- 8
Reduce sauce and finish
When the shanks are tender, transfer them to a serving platter and tent with foil to rest. Strain the braising liquid into a saucepan, pressing on the vegetables to extract flavor. Simmer the liquid over medium heat until it reduces and thickens slightly (8–12 minutes). Whisk in 2 tablespoons of butter and adjust seasoning to taste with salt and pepper.
- 9
Crisp skin (optional)
For crispier skin, place the rested shanks skin-side up on a rimmed baking sheet and broil on high 3–5 inches from the heat for 3–6 minutes, watching closely to avoid burning, until the skin is blistered and crisp.
- 10
Garnish and serve
Spoon some of the finished sauce over the shanks, sprinkle with chopped fresh parsley and serve with lemon or orange wedges on the side. Offer warm corn tortillas or crusty bread to soak up the sauce.