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Pork Shank Casserole

 

Pork Shank Casserole

OK Pork Shanks aren't the most appealing looking cut of meat, let's be honest. But neither are Lamb Sharks and they command premium prices in restaurants. It's just a matter of cooking them slowly and infusing great flavours into the meat. We had two Sharks between us and probably had twice the quantity of  meat we would usually eat. We also had enough casserole for another meal each which is now loitering in the freezer for a rainy day!
 
Ingredients:-
 
Pork Sharks
1 Onion
2 Cloves of Garlic, minced
2 Carrots, cut into batons
¼ tube of Tomato Purée
A glug of Cider vinegar
½ tsp Chilli flakes
A spring of fresh Rosemary
¼ tsp toasted Cumin / Coriander seeds
¼ tsp Dill
¼ tsp Paprika
A tin of chopped Tomatoes
2 Bay leaves
1 pint of Stock
Oil
Salt & Pepper
 
Method:-
 
(1) Season the Pork with Salt & Pepper and on a medium heat seal the meat on all sides in a frying pan with a little oil.
(2) Remove the meat from the pan and add the Onions, Garlic and Carrots and cook gently for about 5 minutes.
(3) Stir in the Tomato purée and continue to cook until the vegetables are caramelized.
(4) Add the Vinegar and stir until the Vinegar has evaporated.
(5) Add the stock and bring to the boil.
(6) Reduce the heat an simmer for 5 minutes.
(7) Return the Pork to the pan and add the Chilli flakes, Rosemary, toasted Cumin / Coriander seeds, Dill, Paprika, Bay leaves, tinned Tomatoes and bring to the boil.
(8) Transfer to a casserole dish and cook at 170c for at least 2 hours. Alternatively transfer to a slow cooker and cook on high for about 4 hours.
(9) The meat should be very tender and almost falling off the bone
 
We served our with boiled Turmeric Rice and dressed with a little deep fried Cabbage to add some colour.
 

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Sweet & Soup Pork Ribs with Pomegranate Molasses

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Category: Recipes

Sweet & Soup Pork Ribs with Pomegranate Molasses, eat well on universal credit

We had quite a bit of  Pomegranate left from the night before in the fridge. So waste-not-want-not and all that…...

Marinade Ingredients:-

500g of Pork Ribs
500ml of  Pomegranate Juice
Water to cover the Ribs

Sauce Ingredients:-

120ml of Pomegranate Molasses
2 Tbsp of Brown Sugar
2 Tbsp of Brown Sauce
2 Tbsp of Tomato Sauce
1 Tbsp of Red Wine Vinegar
1 Tbsp of Worcestershire Sauce
½ Tsp of Grated Ginger
1 Tsp of Cumin
1 Tsp of Cumin Seeds

Method:-

(1) Pour the Pomegranate Juice over the Ribs with enough water to cover entirely.
(2) Cover with foil and cook for 2 hours in a pre-heated over at 160c.
(3) Turn half way through.
(4) Add all the Sauce ingredients to a pan and gently simmer until it thickens.
(5) Drain the Ribs and coat in the Sauce.
(6) In an over proof dish place in a pre-heated oven at 200c for a further 20 minutes, bashing occasionally.

We served ours with a fresh salad and twice fried Chips. Really tasty!

 

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