• Pork shanks
• 3 c. salt
• 2 c. sugar
• 5 sprigs thyme chopped

Method

Score the Pork shanks skin with sharp knife then generously use salt & sugar cure mix on shank

Let cure 24-48 hours

After Shank is Cured, brush cure salt. Place Pork Shank in a canola oil/pork fat mix. The oil should be 250-300 degrees. You will Cook the Shank for 2 ½ - 3 hours until tender. Take shank out of oil and cool.

Then fry the pork shank in 350 degree oil for 8-10 min until golden brown and crispy on the outside.

Ingredients - Schug Sauce

• 3 pieces jalapeno de-seeded
• 3 c. chopped cilantro
• 1 tsp. ground cardamom
• 2 T. garlic puree
• 1/4 tsp. cumin
• 1 tsp. salt
• 1 c. extra virgin olive oil

Method

Puree all ingredients with a blender until smooth

Can store for 1-2 weeks

Ingredients - Pickled Red Onions

• 4 red onions, thinly sliced
• 1/2 c. sugar
• 1/2 c. red wine vinegar
• 2 T. salt

Method

Place onions in a bowl. Mix sugar, vinegar and salt together until dissolved then pour over the onions. Set in refrigerator 24 hours.