Ingredients
- 2 pork shanks fresh, uncured, unsmoked
- 1 teaspoon black peppercorns
- 4 bay leaves
- 1 sprig of rosemary
- 4 bay leaves
- 1 large onion, peeled and quartered
- 1 tablespoon fennel seeds
- salt
Method
- Bring a large pot of water to a boil. Add 2 tsp salt, quartered onions, peppercorns, bay leaves, and rosemary. Lower the heat so that the water is still hot but not simmering and submerge the pork shanks. Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.
- After 90 minutes, use tongs to remove the pork shanks from the water and use a sharp knife to incise the skin in a diamond pattern.
- Preheat the oven to 200°C and rub the pork shank with fennel seeds and salt. Place the pork shanks on a rack in a roasting pan, and bake for about 90 minutes in the middle of the oven. Turn the pork shanks after 45 minutes.
- To crisp up the skin, turn on the grill for the last 5-10 minutes. Keep an eye on them because the skin can get burned quickly. It will crackle and get super crispy.
Source: https://www.bbcgoodfood.com/recipes/middle-eastern-eggs-merguez-pistachios
