Crackling Pork Shank with Fire Cracker Apple Sauce

Total Time:
4 hr 29 min
45 min
24 min
3 hr 20 min

4 servings

  • 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
  • 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
  • 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
  • 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

Firecracker Applesauce:
  • 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.

Pineapple Mustard Glaze:
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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