Food Network: Crackling Pork Shank with Fire Cracker Apple Sauce

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Crackling Pork Shank with Fire Cracker Apple Sauce
Recipe courtesy Maloney and Porcelli Restaurant

Ingredients
1 pound sugar
2 pounds salt
4 pork hind shanks
4 pounds lard
2 pounds sauerkraut
1 quart Pineapple Mustard Glaze, recipe follows
2 tablespoons poppy seeds
Salt
Pepper
1/4 cup chives
Firecracker Applesauce, recipe follows

Directions
Mix together sugar and salt. Score skin on the pork shanks and dust
generously with salt and sugar. Place in the refrigerator and let cure for 24 hours.

Slowly melt the lard in a large saucepan to 225 degrees F. Add the pork shanks and cook for 2 1/2
hours, or until done. Carefully remove from the heat and cool.

Preheat the oven to 450 degrees F.

Place the pork in a baking pan and bake for 10 minutes.

Heat the lard to 350 degrees F. Add the pork to the oil and fry until crispy.
While pork is frying, add sauerkraut to a saucepan and heat. Add 1 cup of the pineapple mustard
glaze, poppy seeds, salt, pepper, and chives and remove from the heat. In a separate pan, reheat the
remaining pineapple mustard sauce.

On 4 large plates, arrange sauerkraut and top with crispy pork. Drizzle pineapple glaze on side, and
don't forget the Firecracker Applesauce

Ingredients
Firecracker Applesauce:

12 Granny Smith apples, cored and chopped with skins, plus 4, diced, for garnish
2 serranos, chopped, plus 4 whole serranos, for garnish
1/2 cup apple cider vinegar
3 whole cloves
1 cinnamon stick
1 tablespoon salt
1 bay leaf
1 quart apple cider

Directions
Put all ingredients except for garnishes in a saucepan. Cover and simmer
until apples are tender. Remove the cinnamon stick and bay leaf. Puree ingredients in blender or
with a hand mixer.

Strain through a fine sieve while sauce is still hot. Add diced apples. Cool applesauce. Garnish
with serrano peppers and adjust seasoning with salt and pepper, to taste.

Ingredients

Pineapple Mustard Glaze:
1/2 white onion, thinly julienned
2 tablespoons mustard oil
48 ounces pineapple juice
1 bay leaf
5 peppercorns
2 ounces Dijon mustard
2 tablespoons arrow root
Salt
Pepper

Directions
Sweat onions in mustard oil. Do not color. When translucent, add
pineapple juice.

Make a sachet with the bay leaf, peppercorn and add to the pan. Add the mustard.

Mix arrowroot with 2 tablespoons of water and stir to dissolve. Add arrowroot mixture to the pot and

bring to a simmer. Simmer 10 minutes.
Adjust seasoning with salt and pepper and strain.