CRACKLING PORK SHANK WITH FIRE CRACKER APPLE SAUCE
Steps:
- 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
- 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.
- 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.
FIREMAN BOB'S SLOW COOKED PORK SHANK MY WAY...
I was asked to come up with a new recipe, I hope You all enjoy.... Maybe a new " Comfort " food ...... Fireman Bob :)
Provided by Bob Cooney
Categories Pork
Time 5h20m
Number Of Ingredients 13
Steps:
- 1. Have Crock pot heating while preparing the rest...
- 2. On the " fat " layer on the shank, make " diamond " cuts deep enough to just split the skin.
- 3. Heat the oil over high heat. Add the shank and cook a minute or two on each side until browned. Remove and set aside.
- 4. In a pan, drop the heat to medium, sauté the garlic, fennel, carraway seeds with salt till garlic begins to show color. Add the pork to the Crock pot, add tomatoes, wine, chicken stock, Italian parsley, basil, oragano, and red pepper flakes. Cover and seal with foil, and place lid and slow cook for 5 hours
- 5. Cook for 6 hours on low, turn the shank at 30 minute intervals. In the last 20 minutes of cooking, uncover the meat, turn it again, The pork is done when the meat pulls easily away from the bone. Serve with pasta and crusty bread and butter.
- 6. ENJOY !!!
CRISPY BRAISED PORK SHANKS
Steps:
- Coat a large pot or Dutch oven with peanut oil over medium-high heat. Add the garlic, celery and onions. Cook until the vegetables are browned, about 5 minutes. Add the shanks to the pot along with the salt, peppercorns, bay and thyme. Pour in the chicken broth and wine, then add enough water to just barely cover the shanks. Bring to a boil then reduce heat, cover and simmer for 1 hour 30 minutes.
- Remove the shanks from the pot and set on a wire rack over a sheet tray. Allow the shanks to drain and cool, 25 to 30 minutes. If you have time, you can also place the shanks in the refrigerator, uncovered, for 2 to 3 hours (this will really help dry the outsides of the shanks so that when you fry them they will get super crispy and also won't splatter as much).
- Pat the cooled and drained shanks dry with paper towels. Sprinkle with salt and pepper. Heat 3 inches of peanut oil in a deep, heavy pot, such as a Dutch oven or tall stock pot, to 350 degrees F. Working in batches, carefully add the shanks to the pot, skin-side down. Cover and leave slightly ajar until the oil settles. Cook, turning once, until the shanks are golden brown and crispy, 10 to 15 minutes. Drain and season with salt. Repeat with the remaining shanks. Serve crispy fried pork shanks with the Fried Caper and Lemon Gremolata and chimichurri sauce if using.
- Place the golden raisins in a bowl of hot water with 1 tablespoon of the honey and gently squeeze them with the back of a spoon to plump them back up. Rehydrate for 2 to 3 minutes. Drain and set aside.
- Heat 1/2-inch oil to 350 degrees F in a saute pan over medium-high heat. Fry the capers for 30 to 45 seconds. Drain and set aside.
- Combine the parsley, lemon zest, lemon juice, shallots, garlic, remaining 1 tablespoon honey, fried capers and raisins in a mixing bowl and stir. Season with salt and pepper. Drizzle with the olive oil and set aside to allow the flavors to come together, 10 to 15 minutes.
FIREMAN BOB'S CROCK POT SPICY SLOPPY JOES MY WAY
In carrying on Tradition... May you all enjoy the Slop!!!!!! There is NEVER any left over to worry about!
Provided by Bob Cooney
Categories Beef
Time 7h30m
Number Of Ingredients 16
Steps:
- 1. Cook the beef and pork together in a stock pot over medium-high heat until well browned, stirring often to separate meat. Drain off any fat.
- 2. Combine the beef, soup, green peppers, red peppers, cayenne pepper, red pepper flakes, onions, mustard, Worcestershire sauce, garlic,vinegar, brown sugar and black pepper, canned tomatoes in a 7 quart Crock Pot.
- 3. Cover and cook on LOW for 6 to 7 hours* or until the vegetables are tender. Divide the beef mixture among the buns. Enjoy!!!!!!
BRAISED PORK SHANK
Provided by Michael Symon : Food Network
Categories main-dish
Time 6h
Yield 6 to 12 servings
Number Of Ingredients 21
Steps:
- For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
- Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
- After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
- For the braise: Preheat the oven to 300 degrees F.
- Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
- Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
- Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
- The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.
FIREMAN BOB'S PIGS IN A BLANKET MY WAY...
Keeping with Tradition, Here I go again as I give You my version of Pigs in a Blanket! I LOVE cabbage, and with this recipe, I get the best of both worlds. Not only do I have cabbage, I have sour kraut and put my " signature " element of heat in this tasty dish! Please enjoy what I have created! May You all share in my...
Provided by Bob Cooney
Categories Beef
Time 3h30m
Number Of Ingredients 17
Steps:
- 1. Begin by removing the core from the cabbage heads, cut heads in half, place cabbage in a LARGE stock pot and simmer on low heat till cabbage becomes par-boiled and pliable. DO NOT OVER COOK the cabbage. Remove from water and set aside.
- 2. In a LAGRE Dutch Oven, place ground beef, ground pork, onions, paprika, red pepper flakes, 2 beef bouillon cubes, celery powder, salt, black pepper, and parsley, sauté till meat is browned and onions are translucent. When meat is browned, pour 1 cup tomato juice and all the cooked rice into mixture. Take half of a bag of the sour kraut and add to the meat mixture.
- 3. Allow entire mixture to reduce. Remove from the heat and allow to cool. Once reduced, and cooled, add 8 ounces of the cream cheese and combine to stiffen the mixture.
- 4. At this point, You want the mixture to be a thick consistency mixture in order to place in the cabbage.
- 5. Begin assembling the " Pigs " by placing 1 to 2 tablespoons of mixture on a cabbage leaf and rolling and folding the meat inside and, if needed, push a toothpick through to hold closed.
- 6. Once You have all the meat mixture in cabbage leaves and rolled, set aside.
- 7. Place the rest of the sour kraut and remaining cream cheese in a bowl and combine thoroughly. Take your LARGE Dutch Oven and place enough sour kraut on the bottom to give a thin layer for the " Pigs " as a " nesting " bed. Place the " Pigs " on top of the sour kraut " bed " one layer deep at a time, add more sour kraut/cream cheese mixture on top of each layer,. Place the diced tomatoes on each layer as You " build ", continue to layer in the Dutch Oven till You have all the " Pigs " placed.
- 8. If You haven't already done so, pour the rest of the tomato juice in the Dutch Oven, and add enough water to cover entire contents with 1 inch above the last layer of " Pigs " !!
- 9. Cover the Dutch Oven, place in the oven and cook for 3 hours at 350 degrees. Serve with a nice Salad and your favorite Crusty Bread. ENJOY !!!
More about "fireman bobs slow cooked pork shank my way recipes"
3 PORK SHANK CROCK POT RECIPES | SEPTEMBER | RECIPE SELF
Web Jul 21, 2022 1 chopped carrot ½ cups of chopped onions and tomatoes 1 or 2 chopped red chili 3-4 pieces of Cardamom 1 ½ …
From recipeself.com
Estimated Reading Time 4 mins
From recipeself.com
Estimated Reading Time 4 mins
- Then make gravy layer with meat broth and chopped onions, tomatoes, carrots, and minced garlic
SLOW COOKED & CRISPY PORK SHANK - FILIPINO STYLE CRISPY …
Web Oct 11, 2020 Enjoy this dish with a couple friends while sipping an ice cold beer and watching the game. Use the best quality pork you can get your hands on as it makes ...
From youtube.com
Author Cambeau KitchenViews 727
From youtube.com
Author Cambeau KitchenViews 727
SPICY MEXICAN SLOW COOKER PORK SHANK - THE TOMATO …
Web Oct 1, 2011 This recipe for slow cooker pork shanks with Mexican spices is simple to prepare and yields incredible results. Pick up a pastured pork shank and fire up your crock pot, today! October: while many …
From thetomatotart.com
From thetomatotart.com
SLOW COOKER PORK SHANKS | KEEPRECIPES: YOUR UNIVERSAL …
Web 1 - 1 1/2 tbl coconut oil or ghee, divided. 3 lbs bone in pork shanks (about 9) 3 cups onion, diced (about 1 large onion) 2 cups carrot, diced. 4 cloves garlic, minced. 3 cups mushrooms, chopped. 1 tbl fresh oregano leaves, …
From keeprecipes.com
From keeprecipes.com
PORK SHANK BRAISED WITH DARK BEER SAUCE | CRAFT BEERING
Web Deglaze with a bit of the beer and thoroughly scrape off all the brown bits from the bottom of the skillet. Add the rest of the beer, the beef base and water (or beef stock). Stir. Add the thyme, oregano and bay leaf and …
From craftbeering.com
From craftbeering.com
FIREMAN BOBS SLOW COOKED PORK SHANK MY WAY RECIPES RECIPE
Web Free Fireman Bobs Slow Cooked Pork Shank My Way Recipes with ingredients, step by step and other related foods. RecipeRT. Recipes By Calories; Dessert; Main Dish; …
From recipert.com
From recipert.com
SMOKED PORK SHANK - THEONLINEGRILL.COM
Web October 13, 2022 Smoked pork shank cooked low and slow over woodfire for the ultimate melt-in-your-mouth flavor. Prepared with sweet yellow mustard and dry rub seasoning, this easy barbecue pork recipe is out of …
From theonlinegrill.com
From theonlinegrill.com
FIREMAN BOB'S S H S-H S B-S C C-J-P-C C MY WAY... - JUST A …
Web 1 lb ground sausage - spicy hot 2 lb hickory smoked bacon - plus 6 slices thick bacon - crisp and crumbled 1 lb sharp cheddar cheese - shredded 1 Tbsp red pepper flakes 6 lg jalapeno peppers - diced fine 2 lb cream …
From justapinch.com
From justapinch.com
15 EASY PORK SHANK RECIPES – HAPPY MUNCHER
Web Stir in a spoonful of Dijon mustard at the end. This will add a little bit of tanginess and brighten up the flavors. Pork Shank In The Slow Cooker Here’s a slow-cooked pork shank recipe to satisfy your comfort food …
From happymuncher.com
From happymuncher.com
SLOW COOKER PORK SHANKS - MEATIFIED
Web Aug 11, 2013 Ingredients Scale 1 – 1 1/2 tbl avocado oil 3 lbs bone in pork shanks (about 9) 3 cups onion, diced (about 1 large onion) 2 cups carrot, diced 4 cloves garlic, minced
From meatified.com
From meatified.com
21 SLOW COOKER PORK SHANK RECIPE - SELECTED RECIPES
FIREMAN BOB'S SLOW COOKED PORK SHANK MY WAY - COPY ME THAT
Web 1 large fennel bulb - sliced thin - only the white part of the bulb
From copymethat.com
From copymethat.com
BRAISED PORK SHANKS WITH WHITE BEANS | WILLIAMS SONOMA
Web Mar 25, 2021 Preheat an oven to 375°F. Season the pork shanks with salt and pepper. Dredge the shanks in the flour, shaking off the excess. In a large braiser over medium-high heat, warm the olive oil until just …
From williams-sonoma.com
From williams-sonoma.com
10 BEST PORK SHANKS CROCK POT RECIPES | YUMMLY
Web Sep 14, 2023 olive oil, lemons, pork shank, celery stalks, unbleached all purpose flour and 9 more. The Best Pork Shanks Crock Pot Recipes on Yummly | Pork Shanks With …
From yummly.com
From yummly.com
BRAISED PORK SHANK RECIPE - FOOD & WINE
Web Aug 17, 2023 Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter; cover and keep warm. Strain the liquid, pressing hard on the ...
From foodandwine.com
From foodandwine.com
FIREMAN BOB'S CROWN PORK ROAST................. - JUST A PINCH …
Web Make wet mixture: In a small bowl, break up eggs with a wire whisk, then add milk and whisk to combine. Add wet mixture and melted butter to dry ingredients and stir with a wooden spoon or rubber spatula until just …
From justapinch.com
From justapinch.com
PORK SHANK SLOW COOKER RECIPE - HOW TO COOK PORK …
Web Return the vegetable puree to the slow cooker, stir the remaining vegetables through the sauce and add the pork shanks and cook for a further 30 mins to 2 hours. Enjoy! Cook pork legs, roast & pork shank …
From vitaclaychef.com
From vitaclaychef.com
You'll also love