Pork shank on skewers
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Possunniska is a sadly underrated carcass. It is inexpensive and with the right preparation it makes excellent meat for barbecue skewers, for example.
Ingredients for four
600g pork loin 1 red onion 2 nectarines 1 tbsp balsamic 1 tbsp dark sugar
Brewing stock
1 litre water 10g salt 0.5 dl apple cider vinegar 2 bay leaves 1 handful of pepper 1 tbsp sugar
Meter the stock into a saucepan and bring to the boil. Prepare the pork neck; trim off most of the fat and add the meat to the pan.
Let simmer for half an hour. Heat the stock as quickly as possible (even in cold water), cover with a lid and transfer to the fridge to marinate for 2-24 hours.
Remove the pan from the cold and lift the pieces of meat onto a chopping board. The fat will congeal on the surface of the pan, so you’ll have to use a spoon to scoop out the meat a little first.
Place the pan on the stove and start to reduce the stock (i.e. bring it to the boil) over a high heat. When half the stock has evaporated, strain out the spices and continue to simmer in a smaller pan.
You can also prepare the skewers; peel the red onion and cut into chunks. Wash and cut the nectarine into suitable pieces. Cut myös pork neck into thin cubes. Place the ingredients in skewers.
When the stock is finished, add a few tablespoons of balsamic vinegar and dark sugar. Bring to the boil to make a syrup.
Grill the skewers on the barbecue or in the oven under a wire rack for half an hour, taking care not to overcook. Brush with balsamic syrup. Enjoy the pork on skewers immediately with a good salad and wine.
