Braise fresh ham shank at 325F (163C), then quickly roast it at 450F (232C) to crisp the pork crackling. (It won’t get super ...

Turn on the oven to 300° F (275° F if it is really strong). Pat dry each pork shank and liberally season with salt and pepper. Dust each seasoned pork shank with flower. Roughly chop the onion, celery ...

– In a large 5 qt pot add oil and sear off the pork shanks until golden brown. – add a little oil and cook the curry, lim leaf, galanga, garlic, lemongrass and ginger for about 5-8 mins on medium low ...

In a small bowl, cover the mushrooms with the boiling water. Let soak for at least 45 minutes, or until tender. Drain the mushrooms and reserve 1/2 cup of the soaking liquid. Cut off and discard the ...

Derek Larsen, executive chef at Buckhead’s Anis Cafe & Bistro, is an avid proponent of the alchemy of braising. “It takes a cut of meat that is tough or inedible when grilled or pan-seared and ...

This video showcases the making of a massive German pork shank prepared using traditional Bavarian methods. Viewers watch chefs season, slow cook, and crisp the exterior to achieve perfect texture and ...

There’s no question that pork is one of the most beloved proteins (hello, bacon!). Thanks to its fat content, pork has a particularly juicy, succulent taste that sets it above other cuts of meat.