Indulge your taste buds with the rich, savory goodness of Braised Pork Shank with Black Beans—a dish that promises to transport you straight to the heart of Latin cuisine! This hearty recipe combines tender, succulent pork shank with the earthy flavors of black beans, creating a comforting meal that's perfect for family gatherings or a cozy night in. With just a few simple ingredients and a little patience, you can create a culinary masterpiece that will have everyone asking for seconds. Ready to impress? Let’s dive into this mouthwatering recipe!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Latin
Serves: 6 servings
Ingredients
- 2 lbs pork shank
- 1 cup black beans, soaked
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tbsp cumin
- 1 tbsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Remove pork shank from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels to ensure proper browning.
- Drain and rinse pre-soaked black beans. Set aside in a separate bowl.
- Season pork shank generously with salt, pepper, cumin, and paprika, ensuring even coverage on all sides.
- Heat vegetable oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat. Sear pork shank for 4-5 minutes on each side until golden brown and develops a rich, caramelized crust.
- Remove pork shank and set aside. In the same pan, sauté chopped onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Return pork shank to the pan. Add pre-soaked black beans and chicken broth. Liquid should partially cover the meat.
- Bring liquid to a gentle simmer, then cover and transfer to a preheated oven at 325°F (165°C). Braise for approximately 2 hours, or until meat is extremely tender and begins to pull away from the bone.
- Periodically check liquid levels during cooking, adding more broth if needed to prevent drying.
- Remove from oven and let rest for 10-15 minutes before serving. Shred or slice meat and serve with beans and cooking liquid.
Tips
- Room Temperature is Key: Allow the pork shank to sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly and achieve that perfect golden-brown crust.
- Searing for Flavor: Don’t skip the searing step! Browning the pork shank in vegetable oil adds a depth of flavor that enhances the overall dish. Aim for a rich, caramelized crust.
- Watch the Liquid Levels: During the braising process, keep an eye on the liquid levels. If it starts to dry out, add more chicken broth to ensure the meat stays moist and tender.
- Rest Before Serving: After removing the pork shank from the oven, let it rest for 10-15 minutes. This allows the juices to redistribute, making the meat even more succulent when you shred or slice it.
- Pairing Suggestions: Serve this dish with fluffy rice or warm tortillas to soak up the delicious cooking liquid. A fresh salad or sautéed greens on the side will balance the richness beautifully.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
