Best 3 Crackling Pork Shank With Fire Cracker Apple Sauce Recipes
**Pork Shank: A Culinary Masterpiece with Firecracker Apple Sauce**
Pork shank, a cut of meat from the leg of the pig, is renowned for its rich flavor and succulent texture. It's a popular choice among meat enthusiasts and home cooks alike. This article presents a tantalizing recipe for Crackling Pork Shank, a delightful dish that combines the savory goodness of pork with the vibrant flavors of firecracker apple sauce. The crispy crackling skin, tender meat, and tangy sauce make this dish a true culinary masterpiece. Additionally, we'll explore variations of this recipe, including a slow-cooker version for added convenience and a gluten-free alternative that caters to dietary preferences. For those seeking a unique twist, there's a recipe for Pork Shank with Maple Chipotle Glaze, which infuses the meat with a smoky and slightly sweet flavor. Whether you're a seasoned cook or just starting your culinary journey, this article has something for everyone. So, prepare to embark on a taste adventure as we delve into the world of pork shank and discover the secrets behind this delectable dish.
PK'S PORK CRACKLINGS
Paul Kahan (aka PK) is one of my favorite American chefs. His passion, attention to detail, and dedication in the kitchen are unmatched. The first time I ate at Publican, one of his restaurants in Chicago, he dropped off a bag of house-made pork rinds. It was pork ecstasy! They were like crispy pillows of puffy pork goodness. I immediately dragged PK back to the kitchen to show me how he made them. This is my version of his incredible cracklings.
Provided by Michael Symon : Food Network
Number Of Ingredients 3
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.
ROAST PORK WITH CRACKLING
This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 11
Steps:
- If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
- Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
- Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
- Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.
Nutrition Facts : Calories 562 calories, Fat 32.8 grams fat, SaturatedFat 11.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2 grams fiber, Protein 52.6 grams protein, Sodium 0.5 milligram of sodium
PORK BELLY CRACKLINGS
Provided by Kim Severson
Categories appetizer
Time 1h
Yield 6 to 8 snack servings
Number Of Ingredients 9
Steps:
- Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes.
- Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes. Meanwhile, combine spices in a small bowl.
- Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin "cracks" or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.
Tips:
- Choose the right pork shank: Look for a shank that is meaty and has a good amount of fat. This will ensure that the meat is tender and flavorful.
- Score the pork shank: This will help the flavors penetrate the meat and make it more evenly cooked.
- Use a flavorful rub: The rub is what will give the pork shank its flavor, so make sure to use a blend of spices that you enjoy. You can use a pre-made rub or make your own.
- Cook the pork shank slowly: This is the key to getting tender, fall-off-the-bone meat. Cook the pork shank in a low oven for several hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Make a flavorful sauce: The sauce is what will really take your pork shank to the next level. You can use a variety of sauces, such as a classic apple sauce, a tangy barbecue sauce, or a spicy chili sauce.
Conclusion:
Crackling pork shank with fire-cracker apple sauce is a delicious and impressive dish that is perfect for a special occasion. The pork shank is cooked slowly until it is fall-off-the-bone tender, and the fire-cracker apple sauce adds a sweet and spicy kick. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
