Cured Pork Shank and Chorizo Stew
Ingredients:
as needed salt-cured pork shanks
as needed water, to cover
as needed chickpeas
as needed cabbage, shaved
as needed Spanish chorizo, grilled, sliced
as needed potatoes, small dice
as needed olive oil
Cooking Directions:
- Cure pork shanks for four days, then rinse and hang them in a walk-in for varying amounts of time—the flavor evolves the longer they age.
- Simmer shanks in water for five to six hours to create a beautifully unctuous stock, remove shanks and set aside.
- Strain stock.
- Add chickpeas, cabbage, chorizo and potatoes to strained stock. Simmer until tender.
- Season to taste.
- Ladle stew into bowl and top with slices of the cured shank and a drizzle of olive oil with pickled veggies, jalapeno slices and cilantro sprigs.
Courtesy of National Pork Board
Tell Us What You Think!
You must be logged in to post a comment.