Crackling Pork Shank


2 and 1/2 lb pork shank
1/2 cup kosher salt
1/2 cup sugar
oil for deep frying

This is a sugar and salt cured pork shank that is braised, then fried until the exterior is crispy and delicious.

  • Add the salt and sugar to a large container and fill with water, mix well.
  • Add the pork shank cover and refrigerate for 24 hours.
  • Remove the pork shank from the brine and dry completely.
  • In a large saucepan add the pork shank and almost cover with water or stock.
  • Bring to a boil then reduce to a simmer and braise for 1 and 1/2 hours or until almost cooked through.
  • In a large saucepan or deep fryer fill 1/3 full with oil and heat to 350 degrees.
  • Add the pork shank and fry until skin is golden and crispy. 20-30 minutes.


24 min


2 min


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