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Prep Time: 8 Minutes Cook Time: 142 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This is such a neglected cut of pork! In my part of the world it's always quite cheap, and comes mostly packed in neat slices. It may look fatty, but it's not at all - what looks like fat is skin, connective tissue and gelatine. It is, in fact, one of the most nutritious of meats and very rich in calcium. It's very flavourful, needs no dressing up, and just needs enough time on the stove. Ingredients:
2 lbs pork shank, sliced (or buy more, 1 kg or buy more) |
2 cups water |
2 tablespoons vinegar (30 ml) |
2 tablespoons sago (30 ml) |
1 onion, peeled and chopped |
1 -2 potato, chopped in large chunks |
1 teaspoon garlic powder (or use fresh garlic) |
2 teaspoons salt (or to taste) |
1 teaspoon pepper, coarse |
lemon zest |
handful chopped parsley |
Directions:
1. Wash the slices of pork shank well under a running tap.
2. Put in a pot with the water and vinegar, bring to a boil, turn heat down, put lid on and simmer 1 1/2 - 2 hours until meat is fork-tender but not yet falling apart.
3. Add the sago, onion, potato, garlic, salt and pepper. Stir through well, bring back to boil, then simmer with lid on for another 1/2 hour. The meat should now be falling off the bone and everything should be cooked through. The sago should be translucent and have thickened the sauce,.
4. Remove to a serving dish, and sprinkle over the lemon zest and parsley. Serve with rice, vegetables and salad,.
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