Braised Pork Shank - Puerto Rican Style

Make a zigzag pattern in the skin of the pork shank.

Season the pork shank with salt and pepper.

Par-roast the pork shank in a 450°F oven for about 45 minutes to render some skin and fat.

In a hot pan, add 2-3 tablespoons of bacon fat.

Add 1.5 quarts of large cut onions to the pan.

Add 4 cinnamon sticks, some cumin, and pepper to the onions.

Quarter 2 oranges and add them to the pan along with 1 lemon and 2 cups of whole raw garlic.

Carefully sauté the onions and other ingredients, adding chicken stock if necessary, while the pork shank is roasting.

After 45 minutes, check the pork shank; it should be browned and rendered.

Add 1 lb (2 cups) of brown sugar and 1.33 cups of dark rum to the pan with the onions.

Place the pork shank into the braising pan and pour the rum and brown sugar mixture over it.

Add 1.5-2 cups of boiling chicken stock to the braising pan.

Cover the pan and braise in a 350°F oven for about 2 hours, basting occasionally.

After 3 hours, check the pork shank for tenderness; it should be falling apart.

Remove the pork shank from the braising liquid and let it cool.

Strain the braising liquid to remove citrus pieces and cinnamon sticks.

Skim the fat off the top of the braising liquid.

Thicken the braising liquid with 2 tablespoons of cornstarch mixed with cold water.

Add 2/3 cup of apple cider vinegar to the braising liquid to balance the sweetness.

Equipment Needed

Spice Level:

Dietary

Allergens