Miso Braised Pork Shank Recipe

Prepare and Brown

Pat pork shanks dry with paper towels and season lightly with kosher salt and black pepper. In a large heavy-bottomed Dutch oven over medium-high heat, add neutral oil. When shimmering, brown the shanks on all sides, about 4–5 minutes per side, working in batches if needed. Remove shanks and set aside.

Sauté Aromatics

Reduce heat to medium. Add sliced onion to the pot and sauté until translucent and beginning to brown, about 6 minutes. Add ginger and smashed garlic and cook 1–2 minutes more until fragrant.

Deglaze and Build Sauce

Pour in the sake and scrape up browned bits from the bottom of the pot. Add miso paste, light soy sauce, mirin, brown sugar and stir until miso dissolves and sauce is cohesive. Add dried shiitake (if using), star anise, scallion whites, and return pork shanks to the pot.

Add Stock and Simmer

Add chicken or pork stock so the shanks are 3/4 submerged (about 4 cups). Bring to a gentle simmer, then reduce heat to low, cover slightly ajar, and braise gently for 2 to 2 1/2 hours, turning the shanks once halfway and spooning braising liquid over them occasionally. Cook until meat is fork-tender and nearly falling off the bone.

Finish Braise

Carefully remove shanks to a tray. Strain braising liquid into a saucepan, skim excess fat if desired, and reduce over medium heat until slightly thickened, about 8–12 minutes, tasting and adjusting seasoning with a pinch of salt or 1 tsp soy if needed. Keep warm. Reserve about 2 cups of braising liquid/stock for the porridge; you may use additional stock if needed.

Rinse Rice and Begin Cooking

Rinse the short-grain rice under cold water until the water runs mostly clear. In a heavy pot or saucepan, combine the rinsed rice with 6 cups water and 2 cups reserved braising liquid/stock. Bring to a vigorous simmer over medium-high heat, then reduce to low to maintain a gentle simmer.

Simmer and Stir

Let the rice simmer, uncovered or partially covered, stirring occasionally to prevent sticking. After about 20 minutes, add the sliced mixed mushrooms. Continue to simmer gently for another 25–35 minutes, stirring every 5–10 minutes, until rice breaks down and the porridge reaches a creamy, porridge-like consistency. Add additional water or stock a little at a time if it becomes too thick.

Season and Finish

When rice is creamy and mushrooms are tender, stir in butter, sesame oil, soy sauce, fish sauce (if using), white pepper and salt. Taste and adjust seasoning. Remove from heat and keep warm until plating.

Ladle a generous portion of the wild mushroom rice porridge into shallow bowls.

Place one braised pork shank (or half a shank, depending on size) on top of each bowl of porridge. Spoon some of the reduced miso-braising sauce over the pork and around the porridge for flavor.

Scatter microgreens or sliced scallions, toasted sesame seeds, and cilantro over the dish. Add pickled ginger or shisho on the side and a drizzle of chili oil if desired.

Serve immediately while hot. To eat, pull tender meat from the bone and mix with the creamy porridge.