Pork Shank Pot with Roosterkoek
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 4 servings
- Category: Mains
- Cuisine: South African
Description
A rich, slow-cooked tomato pot packed with fall-apart pork shanks and served with fire-grilled roosterkoek to mop up every last drop.
Ingredients
Pork Shank Pot
4 medium-sized pork shanks
Oil, for brushing and sautéeing
3 Tbsp (45 ml) Cape Herb & Spice Texan Steakhouse Rub
1 onion, chopped
2 celery stalks, chopped
4 carrots, peeled and diced
3 Tbsp (45 ml) tomato paste
¾ C (180 ml) dry red wine
2 sprigs rosemary
2½–3 C (625–750 ml) beef stock
Roosterkoek
500 g bread flour
10 g instant yeast
12 g salt
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) sugar
350 g water
To Serve
Sprigs of fresh thyme, leaves picked
Instructions
Pork Shank Pot
Prepare a medium-hot braai fire.
Brush the pork shanks lightly with oil and season well with the Cape Herb & Spice Texan Steakhouse Rub. Braai over medium coals until golden and lightly charred on all sides. Set aside.
Preheat the oven to 160 °C.
Heat a heavy, oven-safe pot or Dutch oven over medium heat. Add a splash of oil and sauté the onion, celery and carrots until softened and lightly caramelised, about 10–15 minutes. Stir in the tomato paste and cook for 1–2 minutes.
Deglaze the pot with the red wine, scraping up any browned bits. Simmer until reduced by half.
Add the pork shanks to the pot along with the rosemary and enough beef stock to just cover the meat. Bring to a gentle simmer, then cover and transfer to the oven.
Cook for 2½ to 3 hours, or until the pork is very tender and pulling away from the bone. Top up with extra stock or water during cooking if needed.
Roosterkoek
In a large mixing bowl, combine the flour, yeast, salt, olive oil and sugar. Pour in the water and mix with a wooden spoon to form a dough. Knead on a clean surface for 10 minutes until smooth and elastic. Lightly oil the bowl, return the dough to it, cover and leave to prove until doubled in size.
Turn the dough out onto a lightly floured surface. Divide into 8–10 equal-sized pieces. Roll into smooth balls using a cupped hand and circular motion. Place on a lightly floured tray and cover with a clean kitchen towel to rise for another 30–45 minutes until puffed up.
Braai the roosterkoek over medium coals for 15–20 minutes, turning regularly, until they have browned and sound hollow when tapped. Set aside.
To Serve
Serve the pork shanks garnished with fresh thyme leaves and warm roosterkoek to mop up the sauce.
