Braised Pork Shank Recipe

Inspired by Vivian

Time2h 30m

Serves2

one pound, bone in, molasses braised, creamed collards, fried shallot

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Ingredients

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Braised Pork Shank

1 pound Pork shank, bone-in

3 tablespoons Molasses

2 cups Chicken broth

1 medium Onion, chopped

4 cloves Garlic, minced

1 teaspoon Thyme, fresh

1 teaspoon Celtic sea salt

1 teaspoon black pepper

4 cups Collard greens, chopped

1 cup Heavy cream

2 medium Shallots, thinly sliced

1 tablespoon Flour

1 to taste Oil for frying

Method

Cooking Instructions

Prepare the Pork Shank

Preheat your oven to 300°F (150°C). Season the pork shank with salt and pepper. In a large oven-safe pot, heat a little oil over medium-high heat and sear the pork shank on all sides until browned. Remove and set aside.

Sauté Aromatics

In the same pot, add chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.

Braise the Pork

Return the pork shank to the pot. Add molasses, chicken broth, and fresh thyme. Bring to a simmer, cover, and transfer to the preheated oven. Braise for 2 to 2.5 hours until the meat is tender.

Prepare Creamed Collards

While the pork is braising, bring a large pot of salted water to a boil. Blanch the collard greens for 2-3 minutes, then drain and set aside. In a saucepan, heat heavy cream over medium heat. Stir in the blanched collards and season with salt and pepper. Cook until heated through, then set aside.

Fry the Shallots

In a small skillet, heat oil over medium heat. Add thinly sliced shallots and fry until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.

Serve

Once the pork is tender, remove it from the oven and let it rest for a few minutes. Serve the braised pork shank over the creamed collards, garnished with fried shallots.