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Fresh Ham / Crackling Pork Shank

Manton

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Anyone have a good recipe for this? Before you post the Maloney & Porcelli one, please know that I am not about to buy four pounds of lard even if I had some idea of where to get it.

Thanks.
 

itsstillmatt

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You should be able to find 4 pounds of lard for very little money at a Mexican store. The bigger problem is getting rid of it. I have no other suggestions.
 

edmorel

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Eataly sells "fancy" lard, next to the butter/cream fridge. You can get the lard that matt speaks of for about $2.00 in a bodega for a pound box or so. The taste you get from frying something in lard can't really be replicated I think so I would go for it since I am assuming this is not something you are eating every day. Make the shank and then go for broke and make some fries in the lard too.
 

Manton

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Batali recipe failed me utterly.
 

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Manton

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Maybe next year. Though the lard recipe is really for shank not a whole ham and I was not able to find shank.
 

Douglas

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I'm not exactly sure what you're looking for because your title is confusing me slightly but this old standby:

http://query.nytimes.com/gst/fullpage.html?res=9F03E1DF1F30F931A25757C0A9609C8B63&pagewanted=all

is very simple and I've had good success with it. You do get cracklins of a sort from the skin.

But if you were looking for official real deep-fried cracklins you'll have to go elsewhere. Frankly, I'm not a fan of them. I've done a whole hog slaughter a few times and we take all the skin and cook it down and you get these fantastic diarrhea-inducing bags of cracklins but I find them a bit dull. I like the salty thyme flavor of the skins in this recipe.
 

Manton

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It was a few things. One was that the rub had brown sugar in it so it burned the skin black, even though the oven was on only 300. Second, I overcooked it, which is to say, I did what the recipe said and even slightly under but thought it was tough and dry despite a 24 hour brine. Third, neither the rub nor the glaze imparted much flavor past about 10mm beyond the surface, and since the cut is so hugely thick this meant that 90% or more of the meat was quite bland.
 

Manton

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How long would you have done it?
 

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