Curing, braising, and frying. Okay, I’m not going to lie, this recipe takes time (a good two days) and effort, but the reward is oh, so great! Hind shanks, which come from the back leg of the pig, can be chewy when cooked incorrectly. Is there a simpler way to cook pork shank? Yes. Is it as good as this one? No. I love serving this with Rosemary-Scented Apple Puree in the fall, or with Rosemary Mashed Potatoes, Caraway Sauerkraut, and White Wine Grainy Mustard Sauce for a showstopping holiday dinner.
In a food processor, combine the salt, sugar, peppercorns, coriander, rosemary, and bay leaves and process until coarsely ground.
Put the shanks in a large baking dish and pour the salt mixture over, making sure that each shank is completely coated. Cover and let cure in the refrigerator for at least 2 days, or up to 4 days.
In a large Dutch oven or pot large enough to fit the shanks with at least
Let the shanks cool to room temperature in the fat, then transfer the pot to the refrigerator and let sit, covered, until chilled through, at least 8 hours, or up to 24 hours.
Using tongs or a large spoon, carefully remove the shanks from the fat and transfer to a baking sheet. Return the pot to the stovetop and heat the fat until it registers 365°F (185°C) on a deep-fry thermometer.
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