Pork Shanks with Pickled Radish
Main Dishes | Argentinian cuisine
⏳ Time
4 hours + 1 day
🥕 Ingredients
9
🍽️ Servings
6
Description
A good vegetable broth can be made by taking two liters of water, adding a stalk of celery, one onion, two star anise pods, one clove, one carrot, half a lemon, a bay leaf, and several sprigs of parsley. Bring everything to a boil, then reduce the heat and simmer for about half an hour.
Ingredients
- Pork Skewers - 4 pieces
- Coarse Salt - 1.2 oz
- Spices - 1 tablespoon
- Chicken Broth - 2 qt
- Radish - 14.1 oz
- Champagne Vinegar - 3 fl oz
- Sugar - 1.8 oz
- Salt - ½ spoons
- Allspice berries - 2 pieces
Step by Step guide
Step 1
Combine coarse salt with ground fragrant pepper. Place the prepared pork shanks along with the hooves (make sure to wash them thoroughly and check for any remaining bristles) into a large glass container and coat them all over with the salt and pepper mixture. Cover tightly with plastic wrap and refrigerate for a day or even two.
Step 2
Preheat the oven to 284°F. Rinse the legs under cold running water and place them in a large cast iron casserole (it should be spacious enough to fit the legs in a single layer). Pour in the broth. Cover with parchment paper and seal with a lid. Place in the oven.
Step 3
After an hour and a half, check if the liquid has evaporated: the legs should always be fully submerged in the broth. If necessary, add more water. After three hours, pierce the legs with a sharp knife — they should be tender enough that the knife goes in easily and touches the bone, with the meat easily separating from the bone.
Step 4
Remove the skillet from the oven, take off the lid, and let it cool. Just before serving, bake it in the oven without the broth until a golden crust forms. The remaining broth can be used for aspic. You can also shred the meat from the leg into small pieces and mix it with pickled radishes when serving.
Step 5
Alongside the shanks, you can prepare pickled radishes. To do this, slice the radishes in half using a sharp knife. In a suitably sized saucepan, bring vinegar to a boil, then add 300 ml of water, sugar, half a teaspoon of salt, and a couple of whole allspice berries.
Step 6
Pour this liquid over the radishes and let them marinate for at least two to three hours. Then serve them alongside the pork shanks.
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