Go to the Recipe: Hearty Apple-Braised Pork Shank
I'm assuming this recipe can also be used for boneless pork shanks (which I sometimes see in Asian grocery stores)? Any modifications to the cooking time with a boneless shank?
Great! Any recommendations for a slightly more fried/baked version? Sous-vide at 1 degree lower and finish in a hot fan-assisted oven for 20 minutes?
while reducing the glaze after the SV step, pat-dry the shanks and put the shanks in the freezer for 10-20 min. Meanwhile set up a small deep-fryer. Deep fry the shanks for ~30seconds. Should be nice and crispy.
Could I do this with a frozen pork tenderloin filet I have at the moment? Would the same times apply?
I would say probably not; the shanks are full of collagen which this recipe is designed to break down. Tenderloin prefers shorter, lower temps/times (I like 62oC, I've not had the balls to go to 58oC yet but I will!). You could always improvise a similar sauce in a pan & finish the tenderloin with it, but I certainly wouldn't cook the meat for 24 hours. Hope that helps!
Thank you very much for your swift reply! Based on your answer, I googled sous vide and pork tenderloin for times, and found Sous Vide Supreme saying three hours at 135F/56.5C.
Good call, thanks. I often like the meat slightly dryer than the sous-vide "braising", so the oven or deep-fry must be the next to try.
What's the side in the picture?
looks like it's this carrot/parsnip mash: https://www.chefsteps.com/activities/quick-and-rustic-carrot-parsnip-mash
Quite a late answer here but I wouldn't go down to 56 or even 57 C. The pork meat have a sour note to it's taste until arount 61 C. Sure it gets juicier the lower you go but I find the breaking point at 61 C. Some people are extra picky about pork having to be cooked to well done, in that case I go 65 C and end up with a juicy, very close to well done pork tenderloin. Personaly though my sweet spot is as mentioned 61 C!
I can't find pork shanks. Could I use boneless pork shoulder with this recipe?
Can someone confirm that I'm looking for a pork shank with skin? I haven't cooked pork with skin before, and want to make sure I'm not doing something ridiculous.... unless its ridiculously tasty that is.
I cooked this last week and it was delicious - if you like very sweet food. I took the skin off and followed the recipe. I really liked it but my husband found it too sweet. I would certainly do it again but with dry cider and not Apple juice.
Yes just did it, 75C for 16 hours came out great. I used hard cider. The joule times and temps for barbecued pork shoulder are pretty close, but reduce the time by a third or so. I think all acid makes go faster. See above comment to save a lot of time.
Made a trial batch last weekend, and have a huge batch underway, both with hard cider. You can save a lot of time if you reduce the cider and vinegar by at least three quarters before you add the rest of the glaze ingredients. With the sugar and mustard it gets VERY foamy, you have to turn the heat way down, and then it takes forever to get the volume down.
You have to have pork shanks & or belly with the skin on. After you are done braising or roasting you remove each shank and stand it up on a grid on top of a pan. Cook until the skin is hard. Test it with a finger tip flip, it should sound hard and crisp. Yum! Nothing better from the pork world of scrumptious delights.
I'm wanting to cook these in place of the suckling for the Medieval Feast. How would you recommend I do that? Is there another peice of pork you would recommend?
Pork hock the same as pork shank? My local farm has hocks.
