A perfect combination, pork shank and pineapple.
A perfect combination, pork shank and pineapple.
Recipe for 4 people.
Classic (no restrictions)
Preparation: 00:50 + marinating time + oven time
Interval: 00:00
TOOLS
1 cutting board(s), 1 grater(s), 1 baking tray(s) (deep), 1 bowl(s), 2 frying pan(es), 1 colander(s), 1 spatula(s), 1 kettle
EQUIPMENT
conventional + blender
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ham ingredients:
– 2 kg of pork shank with bone and without skin (or golden shank)
– olive oil to taste
Ingredients for the ham marinade:
– 4 cup(s) of dry white wine
– 100 ml of olive oil
– 4 large onions, coarsely chopped
– 8 cloves of garlic, unpeeled, coarsely chopped
– 2 celery stalks, about 7 cm, chopped
– 4 bay leaves
– 2 sprigs of fresh rosemary (twig)
– 2 cloves
– 2 pieces of cinnamon sticks, about 2 cm
– salt to taste
– pepper to taste
Ingredients for Pineapple Chutney:
– 10 pineapple slice(s), thick, approximately 1.5 cm
– 2 units of Fuji apples
– 1/2 unit of lemon (juice)
– 4 tablespoons of white raisins
– 4 tablespoons red onion, chopped
– 1 unit of finger-de-moça pepper, seedless, chopped
– 2 teaspoons ginger, grated
– 4 tablespoons of brown sugar
– 1 tablespoon unsalted butter
– 300 ml of water
– salt to taste
Ham sauce ingredients:
– 2 tablespoons unsalted butter
– 2 tablespoons of wheat flour
– sauce from the bottom of the pan (see recipe) to taste, passed through a sieve
PREPARATION:
1. Start by marinating the ham, ideally the ham should marinate for at least 12 hours, to acquire all the flavors of the seasoning (see preparation).
2. For the chutney:
a) Cut the pineapple into slices approximately 1.5 cm thick. Remove the hard core from the slices and cut them into 1.5cm cubes.
b) Peel the apple and cut it into 1 cm cubes. Place it in a bowl, squeeze the lemon over it and mix: this prevents the apple from oxidising.
c) Wash, peel and chop the red onion very finely.
d)Wash, remove the seeds and chop the chilli pepper.
e)Wash, peel and grate the ginger.
PREPARATION:
Ham – Marinade (do this step at least 12 hours before cooking):
1. Wash the shank and rub lemon juice all over the meat. Make some holes with a thin skewer or a barbecue toothpick, so the seasoning will penetrate better. Place it in a deep baking dish and let it rest while you prepare the marinade ingredients.
2. Wash and peel the garlic and onion and chop them coarsely.
3. Wash the celery and cut it into very thin slices.
4. Wash the rosemary sprig and bay leaves.
5. In a bowl, place the chopped onion and garlic, sliced celery, bay leaf, rosemary, cloves, cinnamon, salt and pepper.
6. Add the wine and olive oil and mix well.
7. Pour the marinade over the ham and rub with your hands until all the meat is covered with the seasoning.
8. Cover the baking dish with PVC film, place it in the refrigerator and let it rest for at least 12 hours, turning it halfway through cooking.
Pineapple chutney (to prepare before roasting the ham, to give it time to cool or if you prefer you can do this step in advance):
1. In a pan, over medium heat, melt the butter, add the chopped onion and chilli and the grated ginger, season with a pinch of salt and fry for 2 minutes until soft.
2. Lower the heat, add the pineapple and apple cubes with the lemon broth and brown sugar and fry, stirring, for another 2 minutes.
3. Add salt, mix well, cover the pan and leave to cook for 5 minutes.
4. Raise the heat again, add the water, bring to the boil, bring back to medium heat and cook with the lid ajar, stirring occasionally, for about 20 minutes.
5. Add the raisins and continue cooking for another 5-10 minutes or until the fruits are soft and the broth has reduced without drying out (the chutney should be juicy, add a little more water if necessary). If you prefer the chutney to be less chunky, squeeze the fruit while cooking.
6. Turn off the heat and let it cool before serving.
7. If you choose to prepare the chutney in advance, when it is cold, transfer it to a container with a lid and store it in the refrigerator, removing it 1 hour before serving.
Ham – Roast:
1. Remove the ham from the refrigerator, about 1 hour before cooking – place it on a cutting board – to bring it to room temperature, this way the meat will cook more evenly.
2. Strain the marinade into a bowl.
3. Preheat the oven to 180°C.
4. Grease the baking dish with a drizzle of olive oil and distribute the solid marinade ingredients remaining in the strainer.
5. Place the shank in the center and pour the marinade liquid over it.
6. Cover the pan with 2 layers of aluminum foil and close well: you must make sure that in this first cooking phase the ham cooks in the steam created by closing the foil.
7. Place in the preheated oven at 180°C and cook (allow approximately 1 hour for each kilo of meat).
8. At the end of cooking, boil a kettle with water.
9. After this time, remove the dish from the oven, open the aluminum foil and insert a knife into the center of the piece near the bone. If the liquid is clear, the ham is cooked, if there is blood, put the ham back in the oven, still covered with aluminum foil, and cook until the meat is well cooked.
10. If the marinade starts to dry, add a little boiling water or white wine: we will need the bottom of the pan to prepare the sauce.
11. Once roasted, remove the ham from the oven and place it on a cutting board.
12. Increase the temperature to 240 ºC.
13. Remove the bay leaves, rosemary, cloves and cinnamon.
14. Transfer the bottom of the pan to an auxiliary bowl: scrape the pan with a spatula and, if necessary, add a little hot water to consume all the roast residues.
15. Grease the pan again with a drizzle of olive oil, place the ham and cook for another 30 minutes or until golden brown.
Ham sauce:
1. While the ham is browning, melt the butter in a pan over a low heat, add the flour and stir until the mixture turns dark golden – being careful not to burn it.
2. Remove the pan from the heat and add the sauce from the bottom of the pan, passing it through a sieve, pressing well so that all the vegetable juice is used.
3. Return the pan to low heat and stir until the sauce thickens to your preferred consistency. Reserve in the pan.
FINALIZATION AND ASSEMBLY:
- Remove the ham from the oven, place it on a cutting board and let it rest for about 5 minutes before slicing it.
- Arrange on a plate.
- Place the chutney in a serving bowl and the sauce in a gravy boat and serve separately.
- Use leftovers with these recipes:
- POTATO GNOCCI WITH PIN SAUCEthe
- NACHOS, CHICKEN WITH BLACK BEANS AND PICO DE GALLO
- SEE THE CUCUMBER FLAVOR SANDWICH
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
