Braised Pork Shank Recipe
braised low + slow / 16oz cut/ asparagus / tomato chutney/cauliflower puree / garlic / natural birria jus
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Ingredients
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Pork Shank
Asparagus
Tomato Chutney
Cauliflower Puree
Method
Braised Pork Shank Preparation
- 1
Season the Pork Shank
Rub the pork shank with salt and black pepper, ensuring it is evenly coated.
- 2
Sear the Pork Shank
In a large Dutch oven, heat olive oil over medium-high heat. Add the seasoned pork shank and sear on all sides until browned, about 5-7 minutes. Remove and set aside.
- 3
Sauté Vegetables
In the same pot, add minced garlic, chopped onion, diced carrots, and chopped celery. Sauté for about 5 minutes until softened.
- 4
Add Stock and Spices
Return the pork shank to the pot. Pour in the chicken stock and add the birria spice mix. Bring to a simmer.
- 5
Braise the Pork
Cover the pot and reduce heat to low. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Tomato Chutney Preparation
- 6
- 7
Cook the Chutney
In a saucepan, combine tomatoes, onion, garlic, brown sugar, apple cider vinegar, salt, and black pepper. Cook on medium heat for 20-25 minutes, stirring occasionally until thickened.
Asparagus Preparation
- 8
Prepare Asparagus
Trim the ends of the asparagus and wash them thoroughly.
- 9
Cauliflower Puree Preparation
- 10
Cook Cauliflower
Cut the cauliflower into florets and steam until tender, about 10-15 minutes.
- 11
Blend Puree
In a blender, combine steamed cauliflower, butter, cream, and salt. Blend until smooth and creamy.
