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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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Chinese Curry Sauce

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Category: Recipes

Chinese Curry Sauce

Obviously most folk would just go to a takeaway and buy a tub of Chinese Curry Sauce. But that’s not an option for Sue as it invariably contains Gluten. So last night we had a bit of a Special Fried Rice gig and Sue cobbled this together to go with it. I’d challenge anybody to tell it apart from the plastic tub version!

Ingredients:-

4 Tsp of Cornflour
1 Tsp of Curry Powder
½ Tsp of Chinese five Spice
¼ Tsp of Ground Ginger
¼ Tsp of Garlic Powder
2 Tsp of Gluten free Soy Sauce
2 Tsp of Chilli Sauce
240Ml of Vegetable Stock
1 Tbsp of Butter / Margarine
1 Tsp of Lemon Juice

Method:-

(1) Mix half of the Cornflour with the dry spices in a bowl.
(2) Melt the Margarine in a pan and add the Cornflour mix.
(3) Keep stirring over a low heat to create a roué.
(4) Slowly add the Stock stirring all the time.
(5) Add a little of the Stock to the remaining Cornflour in a jug and stir well.
(6) Add this to the pan along with the Lemon Juice, Soy Sauce and Chilli Sauce and cook gently until thickened.

I know I’m pretty disgusting, but I had some of the, now set, sauce with the left over Special Fried Rice for breakfast this morning!

 

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