| Prep: 20 mins | Cook: 3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 689 | 45g | 15g | 4g |
| sugars | fibre | protein | salt |
| 1g | 0g | 52g | 1.75g |
Why I Love Filipino Crispy Pork Shank
My love for the Crispy Pork Shank recipe is multifaceted, ingrained almost intrinsically into who I am. This Filipino staple delivers a unique punch highlighting the understated elegance and heartiness of Filipino cuisine, demonstrating how flavor can be crafted from simple, unpretentious ingredients. Let me share with you why the Crispy Pork Shank recipe holds a special place on my culinary journey.
Comfort on a Plate
First, Crispy Pork Shank offers a sense of satisfaction, a sense of home which I found in Japan and the Pacific Northwest. These areas are known for their seafood and sushi but unveiling this crispy delight, delicately crafted from vegetable oil, pepper, sea salt, garlic, bay leaves, soy sauce, and cornstarch is quite special.
Both Japan and Seattle, despite their geographical distance, share this same appreciation for simplicity in cuisine. I find parallels when I break my pork shank, the same way I’d slice through a fresh catch for a sushi roll. The recipe, just like sushi, celebrates the quality of its ingredients and the skill of the person crafting it.
Turning the Simple into the Sublime
This recipe reminded me of a lesson I learned from Japan’s Iron Chef Masaharu Morimoto, who had an inimitable way of transforming the simplest of ingredients into culinary masterpieces – a guiding principle that pushed me to delve deeper into my Japanese heritage while harnessing the Pacific Northwest’s local produce.
You’ll see this principle in play when you prepare your Crispy Pork Shank. Starting with whole pork shanks – the cut that’s often used for ham hocks and osso bucco, you initially think it’s too simple. However, the end result, with its inviting golden-brown hue and crispy texture, is anything but ordinary. The right amount of salt and pepper, a clove of crushed garlic, a hint of bay leaf essence, the umami from soy sauce, and a quick dusting of cornstarch before a trip to the fryer, turn this simple meal into a gastronomic delight.
That’s why I love the Crispy Pork Shank recipe. It’s a perfect encapsulation of my cultural roots and culinary philosophy. It’s hearty and straightforward with a flavorful complexity revealing itself with every bite – an intertwined tale of my Pacific Northwest upbringing intertwined with my Japanese heritage.
What You’ll Need
- 2 whole pork shanks, about 3-4 lbs each
- 1 tablespoon of fine sea salt
- 1 tablespoon of ground black pepper
- 1 bulb of garlic, peeled and crushed
- 2 bay leaves
- 1 tablespoon of soy sauce
- 4 cups of vegetable oil, for deep frying
- 1 tablespoon of cornstarch
- 6 cups of water
Method
Step One
Prepare your ingredients by seasoning the pork shanks with sea salt and ground black pepper. Make sure to rub the ingredients into the pork shanks evenly.
Step Two
In a pot that can accommodate the whole pork shanks, combine 6 cups of water, soy sauce, crushed garlic, and bay leaves. Bring to boil over high heat.
Step Three
Once boiling, gently add the seasoned pork shanks to the pot. Lower the heat to medium and let it simmer for about 2 to 3 hours, or until the meat is tender and pulls away easily from the bone. Turn the pork shanks occasionally to ensure even cooking.
Step Four
When the pork is tender, remove the shanks from the pot and let it cool. Reserve the cooking liquid for later use.
Step Five
Prepare a mixture of cornstarch and a little water to make a light paste. Brush this paste all over the cooled pork shanks.
Step Six
Heat 4 cups of vegetable oil in a deep pot. Once the oil is hot, carefully deep fry the pork shanks until crispy. Fry one pork shank at a time to avoid crowding the pot. Turn the shanks occasionally to fry evenly.
Step Seven
Remove the crispy pork shanks from the pot and drain excess oil on paper towels.
Step Eight
Serve the crispy pork shanks with a side of the reserved cooking liquid for extra flavor and enjoy!
