A while back, I saw a delicious, fried pork shank at R.S.’s site Ang Sarap http://angsarap.net/2013/02/05/crispy-pata/ and hoped that one day I could try it. Today’s the day. I had some amazing, German pork shanks that I found at Fresh Paradise and thought they would be perfect for this recipe. Going rogue immediately, I decided not to use the ground pepper called for in the recipe but to substitute peppercorns.
While looking for the peppercorns, my eyes were dazzled by my colorful mixture of peppercorns and berry spices, I don’t know what you call this in the States, I bought it in France. In they went, along with lots of garlic and fresh bay leaves.
I added the shanks and will refrigerate the pot for 24-48 hours, depending on family activities.
While I was putting the pork to cure in the fridge, the insolent glare from my aging cherry tomatoes on the bottom shelf was a bit off-putting! So that’s what happened to them, the old cherry tomato in the chard dish
Pork Shank Cure
4 pork shanks
1/2 cup soy sauce
1/2 cup fish sauce
1 1/2 quarts sprite
2 tbsp baking soda
1 whole garlic head, cloves separated, smashed with the flat of a knife and skin removed
1 large onion, quartered
1 1/2 tbsp assorted peppercorns and spice berries
4 tbsp rock salt
6 fresh bay leaves
Stab the pork shanks all over with a knife or cooking fork. Mix all the rest of the ingredients together, then add the pork and refrigerate for at least 24 hours.