Five-Spice And Ginger-Braised Pork Shoulder With Pickled Radish And Candied Nori

• 1 pork shoulder boneless
• 1 knob fresh ginger root
• 5 cloves garlic
• 1/4 cup dried porcini mushrooms
• 1 pound adzuki beans dried
• 1/8 cup sweet soy sauce kecap manis
• 1 cup soy sauce
• 3 tablespoons Chinese five-spice powder
• 1 teaspoon sriracha sauce
• pea tendrils As needed, to garnish
• wasabi greens As needed, to garnish
• kosher salt To taste

1. 1. Cover beans with plenty of water and soak overnight.
2. 2. Season the pork with 5 spice, and let stand, uncovered in the refrigerator overnight.
3. 3. Season the pork heavily with salt and pepper, sear on high heat. Once a dark brown sear is achieved on all sides, place the pork in a large pot with the ginger, garlic, mushrooms, and soy sauce. Cover with water, and cook on the lowest possible temperature for 3 1/2- 4 hours (results are best when the pork is chilled in the braising liquid, then reheated).
4. 4. In a small pot, on high heat, combine the pork fat and onions, and cook until just translucent. Add the beans, and cover with water, boil the beans for 30-35 minutes, until very soft. Strain any excess liquid, and transfer to a food processor. Add the sweet soy sauce and Sriracha sauce, and blend until smooth.
5. 5. To serve, reduce the braising liquid to a thick glaze, and gently reheat pieces of the pork in the liquid, to glaze. Serve the pork on a bed of the bean puree, and garnish with nori, pea tendrils, and wasabi greens.

pork shoulder, ginger root, garlic, porcini mushrooms, adzuki beans, sweet soy sauce kecap, soy sauce, sriracha sauce, wasabi greens, kosher salt

Taken from www.yummly.com/recipe/Five-Spice-and-Ginger-Braised-Pork-Shoulder-with-Pickled-Radish-and-Candied-Nori-2255286 (may not work)