Crackling Pork Shank With Fire Cracker Apple Sauce Recipes

PORK CHOPS WITH APPLE SAUCE

Steps:

• In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
• Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
• In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.
• Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.

PK'S PORK CRACKLINGS

Steps:

• Cut the pork skin into 4 pieces. It will cook more evenly and be easier to clean later on.
• In a large saucepan over medium heat, bring 4 quarts water to a simmer. Add the skins and cook for 1 hour, or until they are soft and somewhat gelatinous.
• Preheat the oven to 300 degrees F.
• Remove the skins from the water with a slotted spoon and put onto a large plate. Discard the liquid. Let the skins cool in the refrigerator for at least 15 minutes so they will be easier to handle.
• Put one of the pieces on a cutting board skin-side-down. The other side will have bits of meat and fat on it that will have turned white during cooking. With a very sharp chef's knife, slice as much of the meat and fat off as possible, leaving only a thin piece of skin. Be careful not to slice into the skin underneath. The cleaner you get the skin, the crispier the crackling will be when fried. Repeat with remaining pieces.
• Arrange the skins on a parchment-paper or Silpat-lined sheet tray and put in the oven for 1 1/2 hours. Flip the skins and continue cooking for 1 1/2 hours, or until the skins are completely dry. Remove from the oven and let cool.
• When cool enough to handle, scrape off any remaining bits of fat and meat. The back of a knife works well for this. At this point, the cracklings can be stored in an airtight container for up to 1 week.
• Heat about 4 inches of oil in a deep-fryer or pot to 350 degrees F. Break the cracklings into small, inch-sized pieces. Fry in batches for 30 to 45 seconds, until crisp and puffy. Remove from the oil and season with salt. Serve immediately.

BRAISED PORK SHANK

Steps:

• For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
• Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
• After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
• For the braise: Preheat the oven to 300 degrees F.
• Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
• Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
• Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
• The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.