High Road Pork Shank Recipe and Method

HIGH ROAD PORK SHANK w. golden berries and the sea below

INGREDIENTS:

2 Heritage Pork Shanks, trimmed and trussed

2C Ham Stock

3oz Tomato Paste

3T Rendered face bacon fat

8ea Sicilian white anchovies in oil

8oz Canned sweet corn (and corn water)

3 ea spring garlic, rough chopped

4oz face bacon lardon

10ea golden berries

1C pea tendrils

4oz Unfiltered Sake

2T Unsalted butter

1t fresh pressed olive oil

tt salt and black pepper

EQUIPMENT:

3Qt La Chamba Clay Casserole with lid

Or, any similarly sized unglazed clay vessel with lid

METHOD:

-Fill clay pot half way with water and place in oven to pre-heat

-Pre-heat oven to 350, and heat vessel for 30min.

-Remove Vessel from oven drain water and heat on stop top at medium heat

-Cook Lardon until slightly crisp and reserve

-Season Pork Shanks with salt and black pepper, and sear on all sides, reserve

-Add spring garlic and 1/2 of the sweet corn to vessel, cook until corn is browned and garlic is charred.

-Deglazed with Sake, and reduce au sec

-Add ham stock, lardon and bring to simmer

-Coat pork shanks in tomato paste, and add to vessel

-Cover and place vessel in oven, adjust temperature to 300

-Cook 2 hours 30 minutes or meat begins to pull away from the bone and jus is nicely reduced

-Reserve pork and keep warm, resting before cutting the trussing away.

-Puree the contents of the vessel with sicilian anchovies, butter

-Serve in wide bowl with puree, and remaining sweet corn at the base, Whole shank in the center, and garnish with raw pea tendrils and quartered golden berries, drizzle with fresh pressed olive oil.