Ingredients for Pork
- 1 ea 2lb heritage pork shank
- 3oz herb salt
- 3lb duck fat
- 1 ea romaine lettuce
- 4oz hoisin sauce
- ½ bulb black fermented garlic
- 4oz shriracha sauce
- ½ cucumber pickled
- 1ea carrot pickled
- 6oz fish sauce caramel
- 1ea Persian flatbread or 2 ea soft pita bread
Ingredients for Herb Salt
- 4oz kosher salt
- 2 cloves fresh garlic chopped
- 1oz ea chopped parsley/cilantro/thyme/bayleaf
- Mix together in mortar and pestle
Ingredients for Fish Sauce
- 1cup fish sauce
- 4oz coconut sugar
- 1 stick lemon grass
- Chop lemon grass boil together with coconut sugar and fish sauce until sugar dissolves
- Let stand for 20 minutes for lemon grass to infuse then pass through fine sieve
Ingredients for Pickling Liquid
- 1 pt white distilled vinegar
- 1 cup sugar
- ½ cup water
- 2 tsp salt
- Boil together and allow to cool
- Slice cucumbers and julienne carrots pour over liquid and pickle for at least an hour or up to 1 week
Black Garlic Hoisin
- Peel the black garlic mix with the hoisin (very simple but extremely effective)
Directions
1. Clean excess fat and any skin from pork shank, rub with herb salt making sure to massage it in well place in a container and refrigerate for 24hour or up to 72 hours
2. Wash well and soak for 30 minutes per 24 hours of salting
3. Bring duck fat up to 195 degree temp add shank slowly simmer at 200 degrees for 4-8 hours
4. Once pork shank is completely fall off the bone tender remove carefully to a fry pan large enough to hold the shank, pour over the fish sauce caramel place in pre heated oven 375 degrees and roast for 20-30 minutes continually basting the caramel over the pork shank
5. Once caramelized allow to rest for 15 minutes
6. Heat up bread
7. Arrange on a large board or slate little bowls of sauces pickles and the lettuce add the pork shank , bread and serve
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