PINEAPPLE SAUCE FOR SMOKED PORK SHANKS
“This will be a perfect sauce for a ham, with Christmas just around the corner keep this recipe in mind.”
- 150 g chopped pineapple
- 1 onion, chopped
- 300 ml stock from the pot shanks were cooked in
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 4 tablespoons tomato sauce
- 2 tablespoons bourbon (whisky)
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
Make the sauce by putting all the ingredients in a saucepan and then to heat.
Stir until the sugar dissolves and then simmer for 20 minutes.
Pull off the crackling from the shank and serve separately.
Remove the bones from the shank and carve into thin slices.
Serve with the warm sauce.
Recipe and photo: Elize de Kock
Link to pork shanks/eisbein:
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