Ingredients
A rich pork secondi prepared with aromatic herbs, pomegranate, greens, apples, onions, and potatoes.
Base recipe = 2 servings.
- 1000 g pork shank
- 12 g garlic
- 3 g rosemary
- 2 g sage
- 150 g pomegranate arils
- 400 g white onions
- 360 g red apples
- 200 g mustard greens
- 800 g potatoes
- 30 ml olive oil
- Salt & pepper
Classic Oven Preparation
- Rub the pork shank with garlic, rosemary, sage, salt, and pepper.
- Wrap the pork in parchment and foil to retain moisture during roasting.
- Roast at 300°F (150°C) for 2 hours until tender.
- Prepare the mustard greens, apple-onion chutney, and potatoes while the pork cooks.
- Glaze the pork with pomegranate molasses before service.
- Finish uncovered if a crisp exterior is desired.
- Plate with greens, chutney, and potatoes.
Chef’s Note: Pork shank rewards slow cooking. The long gentle roast softens connective tissue beautifully, while the pomegranate glaze adds brightness and a polished finish.
Sous-Vide Professional Variant
Vacuum-seal pork shank with herbs, garlic, and olive oil. Cook sous-vide at 165°F / 74°C for 18–20 hours. Shock chill or finish immediately by roasting or torching.
USDA Pork Safety Notice
| Process | Critical Limit | Action |
|---|---|---|
| Receiving | <40°F | Reject if above |
| Cooking | ≥145°F (rested) | Continue cooking |
| Hot Holding | >140°F | Reheat or discard |
| Cooling | 135°F → 70°F in 2h | Ice bath / blast chill |
| Calories | 820 kcal |
| Fat | 52 g |
| Carbohydrates | 30 g |
| Protein | 45 g |
| Sodium | 900 mg |
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