Pork Shank with Dark Beer
Bone-in pork shank marinated overnight in soy sauce and dark beer, then slow-roasted (or cooked in a slow cooker) and glazed with mustard and honey. Cook to an internal meat temperature of 93Ā°C.
Ingredients
| 1.2 kg | bone-in pork shank | |
| 1 pc | carrot | |
| 1 pc | onion | |
| 2 pcs | garlic cloves | |
| 3 pcs | peppers | |
| 7 pcs | black peppercorns | |
| 1 tsp | 5 ml | cumin |
| 2 tsp | 10 ml | salt |
| 500 ml | Kikkoman soy sauce | |
| 1 l | dark beer | |
| 2 tsp | 10 ml | mustard |
| 2 tsp | 10 ml | honey |
Instructions
- Place the shank in a large bowl or pot. Add the coarsely chopped onion, carrot and garlic. Sprinkle with the spices, pour over the soy sauce and the beer. Let the meat marinate in the fridge overnight.
- Optionally, it can be simmered for about 1 hour the day before and then roasted for a shorter time, or cooked under pressure for 30 minutes - this is the ideal time if you will then finish it in the oven.
- The next day take out the shank, pat it dry and sear it on all sides. Transfer the shank to a clay pot (gyuvech) together with 100 ml of the marinade and bake at 100Ā°C for 8 hours. (Or place all products in a slow cooker and add 100 ml water. Set the appliance to high and cook for five hours.)
- In a small bowl mix the mustard and honey. Brush this mixture over the shank on all sides and finish, uncovered (no foil), for about 15 minutes. The registered internal temperature of the meat (the thermometer should be away from the bone) should be 93Ā°C.
- Puree the roasted vegetables together with the sauce released during roasting and serve it with the shank and a side of your choice.