PREPA­RA­TION:

DNA Magazine (Portugal) - - Recipes -

Salt the pork shank for 3 hours. Re­move the ex­cess salt, place it in a pan to be cooked in vol­canic steam pits (al­ter­na­tively: slow cook in vegetable stock for about 8 hours on low heat). When cooked, re­move and place in a wood-fired (or do­mes­tic) oven, brush­ing it with a mix­ture of honey, sage, and vine­gar which have been boiled to­gether be­fore­hand, un­til the skin be­comes golden and crisp. Use the meat juices and re­duce them with 1 cof­fee spoon of mus­tard. Juli­enne half a cab­bage, add the sugar, lemon juice and roasted mus­tard seeds, sea­son with salt to taste. Cut the other half of the cab­bage into quar­ters and grill them. Cut the ap­ple into seg­ments and grill. Roast the pota­toes with the skins on, re­move the skins and mash the pota­toes with but­ter and hot milk, sea­son with salt and pep­per to taste.

SERV­ING SUG­GES­TION:

Serve in cast iron cook­ware.

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