PORK SHANK IN NUT CRUMBS, GARNISHED WITH BAKED BASMATI RICE

1 Heat the oven to 220 degrees. Brush the shank with rakia, mustard, cumin, salt and roast it for 20 min. Then lower the oven to 140 degrees and bake for 5 hours. Pull the meat apart and spread it in a tray and press with another tray with a weight on top, so that it is compressed.

2 Cool, cut into the desired shape, roll in previously roasted nuts that have been blended with a mixer into fine crumbs. Heat in the oven at 140 degrees for about 15 min., depending on the size and shape.

3 TOMATO SAUCE: The mushrooms are finely chopped, with the stems set aside for the chips, and are sauteed together with one onion and two cloves of garlic, finely chopped. Add the tomatoes, boil for 20 minutes until the tomato flavour intensifies. Add salt and sugar to taste. Add the basil, cut into thin strips (called chiffonade in French cuisine).

4 The rice is covered with the vegetable broth and cooked in a preheated oven at 140 degrees until done.

5 MUSHROOM CHIPS: Spread the mixture 3 mm thick on baking paper or a silicone mat and dry at 80 degrees until the chips dry out. Heat oil to 210 degrees, fry the already dried chips and sprinkle with salt.

6 MAYONNAISE: Blend 1 egg white, a clove of garlic, lemon juice and add oil in a thin stream until a thick mixture is obtained. Season with salt and white pepper.

7 For the broth you need the following products: The bones from the shank, 300 ml water, 50 g carrots, 100 g onion, 3 cloves garlic, 1 bay leaf, ½ tsp cumin, 2 star anise, 4 cloves, salt and pepper. All the products for the broth are boiled for about 2 hours. Strain through a sieve and reduce.

8 Serve the dish by mixing the tomato sauce with the rice. Adjust the seasoning with salt and pepper. Add the mayonnaise, the reduced broth and the chips.