Pork Shank with Red Cabbage
This dish features tender, slow-cooked pork shank paired with vibrant and flavorful red cabbage. The pork shank is typically braised until it becomes fall-off-the-bone tender, often in a rich broth made with ingredients like onions, garlic, and various spices to enhance its taste. The red cabbage is usually cooked separately, often with apples, vinegar, and a touch of sugar to achieve a perfect balance of sweet and sour flavors. This combination of hearty pork and tangy red cabbage creates a comforting and satisfying meal, often served with potatoes or dumplings.
Ingredients
- 3 Pork shanks
- 1 Red cabbage
- 3 Apples
- 2 Onions
- 1 tbsp Cumin seeds
- 3.5 oz Butter
- 3.4 fl oz White wine
- 6.8 fl oz Blonde beer
- Coarse salt
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F (180°C). Score the rind of the meat. Rub it with coarse salt, pepper, and cumin seeds. Place it in a roasting pan and pour in 5.1 fl oz of boiling water.
- Roast the meat for 2 hours. Add water as it evaporates and turn the meat often during cooking.
- Meanwhile, rinse the red cabbage, quarter it, remove the core, and finely slice it. Peel, core, and dice the apples.
- Sauté 1 peeled and sliced onion in 1.75 oz of butter. Add the cabbage and apple dice, pour in the white wine, season with salt and pepper. Let simmer, covered, for 30 minutes.
- Add the remaining peeled and quartered onion around the meat and pour a bit of beer over the shanks. The meat should become crispy. Continue cooking for 30 minutes.
- Arrange the meat and cabbage on a serving dish. Degrease the cooking juices. Heat the remaining beer and pour it into the hot pan, scraping up the cooking juices. Add the remaining butter in pieces, mix, and serve the sauce separately.
Video
Notes
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