PORK SHANK WITH APPLE CITRUS RICE SALAD

SERVES 4 PREPARATION: 20 MIN COOKING: ABOUT 2 HOURS

PORK SHANK

4 pork shanks, skin removed 45ml (3T) oil

45ml (3T) fruit chutney juice of ½ lemon

10g fresh dill, finely chopped 5g fresh coriander leaves, finely chopped

2,5 ml (½t) salt freshly ground pepper

5ml (1t) BBQ spice

5ml (1t) paprika

5g fresh thyme vegetable stock

APPLE CITRUS SALAD

250ml (1c) white rice pinch of salt

1 lemon, sliced

1 apple, cored and cubed 1 pineapple, cubed (2 slices reserved)

1 cucumber, cubed

15ml (1T) olive oil

20g micro rocket leaves fresh coriander leaves and lemon wedges to garnish Preheat the oven to 160°C.

1 Pork shank Score the fatty layer of each shank.

2 Combine the rest of the ingredients (except the vegetable stock) and rub into the shanks.

3 Put the shanks in a roasting pan and fill halfway with the vegetable stock.

4 Cover and cook for 25 minutes per 500g or until the meat is soft. Remove the cover, increase the oven temp to 200°C and roast until brown on the outside.

5 Salad Bring a pot of water to the boil and add the rice, salt and lemon slices. Cook for 15-20 minutes until the rice is fluffy. Drain, remove the lemon and leave the rice to cool.

6 Stir the apple, pineapple, cucumber and oil into the cooled rice. Add the rocket, mix and transfer to a serving plate or bowl.

7 Set the oven to grill and grill the reserved pineapple slices for 5 minutes on each side until charred. Once cooled, cut into chunks.

8 Top the rice salad with half the chunks and serve the other half with the shanks. Garnish with the coriander leaves and lemon wedges.