F&W Best New Chef 2017 Nina Compton, of Compère Lapin in New Orleans, lived in Jamaica for a few years. As a result, she created this jerk-style rub, which she uses on meaty pork shanks before slowly braising them in the oven. For balance, she serves the rich shanks alongside a summery and sprightly grilled peach salad.
Slideshow:More Pork Recipes
1/4 cup lightly packed thyme leaves, chopped, plus 6 thyme sprigs
2 tablespoons packed light brown sugar
1 1/2 tablespoons kosher salt
1 tablespoon ground allspice
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground cumin
1/4 cup plus 2 tablespoons canola oil
6 pork shanks (about 1 1/2 pounds each)
4 medium yellow onions, halved and thinly sliced lengthwise
1 cup dry white wine
2 quarts chicken stock or low-sodium broth
2 large rosemary sprigs
2 bay leaves
8 peaches, halved and pitted
1/2 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 small English cucumber, diced
1 medium red onion, thinly sliced
1/4 cup Champagne vinegar
1 cup each lightly packed mint and basil leaves
How to Make It
Make the pork In a small bowl, whisk the chopped thyme with the brown sugar, salt and spices. Stir in 2 tablespoons of the canola oil until smooth. Rub the spice mixture all over the pork, then refrigerate overnight.
Preheat the oven to 300°. In a large pot, heat the remaining 1/4 cup of canola oil until shimmering. Add half the pork and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Transfer to a large roasting pan. Repeat with the remaining pork.
Add the yellow onions to the pot and cook, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the wine and cook, scraping the browned bits from the bottom of the pan, until nearly evaporated, about 3 minutes. Add the chicken stock, rosemary sprigs, bay leaves and thyme sprigs. Bring to a boil over high heat, then pour the mixture over the pork. Braise in the oven, turning every 15 minutes, until the pork is very tender, about 3 hours and 15 minutes. Let rest for 15 minutes.
Meanwhile, make the salad Light a grill or preheat a grill pan. In a large bowl, toss the peaches with 1/4 cup of the olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred on both sides, about 5 minutes total. Transfer to a work surface and let cool, then cut into small wedges.
In a large bowl, toss the peaches with the cherry tomatoes, cucumber, red onion, vinegar and the remaining 1/4 cup of olive oil. Fold in the mint and basil leaves and season generously with salt and pepper. Serve with the pork.
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