Braised Pork shank| Butternut puree & Pearled Barley

By Digital Team
18 July 2019
Image supplied

Image supplied


Braised Pork

  • 288 g Pork shank
  • 5 Bay leaves
  • 3 Garlic cloves
  • 182 g Tomato
  • 2 Tbls Tomato paste
  • Seasoning (salt and pepper)
  • 5 g Thyme
  • 100 g White onion
  • 500 ml Red wine & 500 ml water

Butternut puree and Pearled Barley

  • 200 g Butternut 
  • 300 g Pearled Barley 
  • 50 g Green Peas in Brine


Braised Pork Shank

  • Brown the pork shank using frying pan a little bit of oil,Combine the Water, Wine, Tomato paste, Tomato, Thyme, Bay leaves, And white onion together and boil them for about 10 to 15 mins
  • Get a deep tray or pot combine everything together braise in the oven for 1 to 1 and half hour in the oven or until tender
  • Butternut puree and Pearled Barley
  • Boil the Pearled Barley for 25 mins then rinse it with cold water in a strainer and let it strain all the water,
  • Boil the Butternut and season it blends it while blending add tbls of olive oil and honey,
  • Combine everything together and put them to the heat and allow to simmer for about 5 to 10 and add the garden green peas in brine

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