I ate delicious pork shank at a restaurant, and I want to recreate it at home.
What are some tips?
by TaxPsychological2928
6 Comments
StinkRat47
You need a piece with the skin still on. Make cuts with a sharp knife. Roast (and i think regularly baste). Look up what temp pork is cooked at and probe it regularly so it doesnt get super dry.
A gammon roast recipe would probably be a good guide.
gowahoo
/r/AskCulinary might get you more answers
RonSwanson714
Look up Pernil recipes. That’ll help with the crisp skin.
Toby4141
You should search for bavarian pork roast. It’s usually a piece of bacon or shoulder but it’s also common to serve a porkknuckle prepared the same way in traditional restaurants. Nothing can beat the crust if made correctly. Your picture looks very similar to the ones served at Hofbräuhaus/Augustiner in Munich.
DriftinOutlawBand
I’m wondering if you do it like cracklings, and pour hot oil over it after slow roasting?
6 Comments
You need a piece with the skin still on.
Make cuts with a sharp knife.
Roast (and i think regularly baste).
Look up what temp pork is cooked at and probe it regularly so it doesnt get super dry.
A gammon roast recipe would probably be a good guide.
/r/AskCulinary might get you more answers
Look up Pernil recipes. That’ll help with the crisp skin.
You should search for bavarian pork roast. It’s usually a piece of bacon or shoulder but it’s also common to serve a porkknuckle prepared the same way in traditional restaurants. Nothing can beat the crust if made correctly. Your picture looks very similar to the ones served at Hofbräuhaus/Augustiner in Munich.
I’m wondering if you do it like cracklings, and pour hot oil over it after slow roasting?
Ccok crunchy skin sounds painful.