North American Import & Export Blog » Blog Archive » Kurobuta Carnitas w/ Black Bean & Roasted Corn Salsa
Nov 27, 2013

Kurobuta Carnitas w/ Black Bean & Roasted Corn Salsa

The Kurobuta hindshank is a cut with versatile characteristics: rich flavor, high fat content, and a nice thick shank bone for developing a delicious finishing sauce/braising liquid.  After a few hours of gentle heat, the meat begs to fall off the bone and challenge your acumen with dozens of possible applications.  I chose to stick to my second nature, which happens to be piling delicious food on top of tortilla chips.

Makes 4 Servings

Ingredients:      
2 Kurobuta (100% Berkshire) pork shanks (hind or fore can be used)
1/2lb Unsalted Butter
3 Tbsp EVOO
16-20oz Frying Oil (vegetable or like)
1 Tbsp Balsamic Vinegar
1 Tbsp Lime Juice
7oz Chicken Broth
2 tbsp Fresh Oregano
2 Bay Leaves
12 Cherry Tomatoes
3 tbsp Sour Cream
½ cup Onion, minced
½ bunch of Cilantro, chopped
4 large Flour Tortillas
2 cobs of Corn
14oz Black Beans

Rub:
Paprika
Habanero Sea Salt
Granulated Honey
Black Pepper
Garlic powder

Directions:

1.  Combine dry rub ingredients together and generously rub onto raw shanks.  Add half of butter to pot (use oven ready pot if possible) over medium heat.  Add shanks once butter is melted, browning all sides.

2.  Place pot in a 325 degree oven for 1.5-2 hrs.  Brown cob of corn over open flame and put into oven as well to finish roasting.

3.  Once corn is fully cooked, remove to cool, and cut all kernels from the cob.  Strain, cook black beans in sauce pan & combine with corn, cilantro (save a tbsp), 1/8 cup onion, 1 tbsp olive oil, lime juice, & salt & pepper to taste.  Cover and refrigerate until needed.

4.  Once shank is roasted, remove from oven to cool slightly.  Once cool enough to handle, tear meat from bones in large chunks.  Discard all bones but one and ensure juice from shank remains in the pot.

5.  Deglaze pot on med/high heat, scraping up all the crusty goodies stuck to the bottom.   Add remaining onions, the 1 saved shank bone, 2-3 of the cherry tomatoes, the herbs, and the rest of the butter.

6.  Place shank meat back in pot, adding chicken stock until the shank pieces are 50-75% covered.

7.  Bring heat down to a low simmer and cook for another 1.5-2 hours, or until fork tender.

8.  While shank is braising, cut remainder of cherry tomatoes in half and marinate in EVOO, balsamic vinegar and cilantro, with salt and pepper to taste.  Cover and refrigerate until needed.

9.  Heat oil for frying in large enough pan to fry one tortilla at a time.  Once the oil is above 350 degrees, fry each tortilla until golden brown, flipping halfway.  Remove to drip/pat dry.

10.  Once the pork is fork tender, remove the shank meat and tear into small pieces.

11.  Temper sour cream with braising liquid, adding sour cream to liquid and reducing until desired sauce consistency.

12.  Place pulled shank meat on fried tortillas with salsa and tomatoes.  Add sauce as desired and garnish with cilantro.

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