I was recently in Segovia, Spain, where we enjoyed the local specialty, roasted suckling pig…crackling, mahogany colored skin on the outside and meltingly tender meat on the inside. Yum! However, getting hold of a sucking pig is not the easiest thing for most people. So instead, here is a recipe for roast whole pork shank that give the same crisply/tender feedback. The trick to getting the skin crispy is 1) make sure that you ask your butcher for skin-on shank, as otherwise it will almost surely be removed 2) rubbing the skin with a salt rub at least 24 hours before roasting dries out the skin, making it easier to crisp up 3) roast the shank first in a very hot oven for about 45 minutes, then lower the temperature and let the shank cook until crispy and tender.
Ingredients:
- 1 skin-on fresh whole pork shank, about 2-3#
- 2 T sea salt
- 1 T dried rosemary (preferably that you have dried at home)
- 1/2 T black pepper corns
- 1 T fennel seeds
- 12 cauliflower florets
- 2 leeks
- 1 small onion
- 1/2 c white wine
- 1 1/2 c chicken stock
- 1 c heavy cream
Notes:
A 3# shank should feed 4 people
Preparation:
- Make up the spice mix by grinding together the black peppercorns, fennel seeds, salt and rosemary in a spice grinder or food processor.
- Score the skin of the shank in several places to allow the fat to drain out during cooking. Rub the shank all over with the spice mix, especially on the skin. Leave uncovered in the refrigerator 24 hours.
- Pre heat the oven to 400 degrees. Spread 1 T of vegetable oil in the bottom of your roasting pan, then move the pork shank to the pan, Put into the oven and roast for 40 minutes. Lower the temperature to 300 degrees and continue roasting until the meat is very tender and the skin is crispy, about 2 hours.
- While the pork is cooking, prepare the vegetables: peel the onion and cut into quarter. Cut the cauliflower florets into evenly sized pieces. Trim off the hard green part of the leeks, save for making stock. Wash the leeks well, the cut into rounds about 1/2″ thick.
- Move the shank to a platter, then remove most of the oil from the pan. Add the leeks to the pan and saute gently over low heat until they take a little color. Return the shank to the pan, add the cauliflower, the wine, stock and a bay leaf. Return to the low oven and continue cooking until the leeks and cauliflower are tender.
- Move the whole shank to a serving platter, surround with the leeks and cauliflower, keep warm while finishing the sauce.
- Boil the pan juices over high heat until about 1 cup remains. Add the heavy cream, bring to a boil and cook until the sauce is slightly thicken. Season with salt and black pepper, finish the sauce by stirring in a tablespoon of cold butter.
- Serve the shank with mashed potatoes and the sauce on the side.
