Atomic Pork Shank with Sweet Potato Cream by @federicofusca

2h50

2 servings

🍖

2

Pork shank

🌶️

20 g

Smoked paprika

🌶️

30 g

Sweet paprika

🧂

5 g

Salt

⚫

2 g

Pepper

🫚

10 g

Ginger

🧄

15 g

Garlic powder

🌿

2 g

Aromatic herbs

🍺

660 ml

Amber beer

🍄

100 g

Pioppini mushrooms

🥔

1 kg

Sweet potato

🧈

60 g

Butter

🌿

10 g

Sage

🧅

2 medium pieces

Red onion

  1. Pat
    • pork shank
    • smoked paprika
    • Ginger

    Pat the 2 pork shanks dry and season them evenly with 20 g smoked paprika, 30 g sweet paprika, 10 g grated fresh ginger, 15 g garlic powder, salt, black pepper, and mixed aromatic herbs.

  2. Peel
    • red onion
    • sweet potato

    Peel and finely slice the 2 red onions. Peel the 5 sweet potatoes and cut them into 3 cm chunks.

  3. Place
    • pork shank
    • red onion
    • fresh sage

    Place the seasoned pork shanks in a large heavy pot with the sliced red onions, fresh sage, and 2 amber beers. Bring the liquid to a gentle simmer.

  4. Cook
    • pork shank
    • amber beer

    Cover the pot and cook the pork shanks over very low heat for at least 150 minutes. Turn the shanks halfway through cooking so they braise evenly.

  5. Add
    • pioppini mushrooms
    • pork shank

    Add the 100 g pioppini mushrooms to the pot during the final 30 minutes. Continue cooking until the mushrooms are tender and the pork is very soft.

  6. Boil
    • sweet potato
    • salt

    Boil the sweet potato chunks in salted water for 20 minutes, until completely tender. Drain the sweet potatoes thoroughly.

  7. Mash
    • sweet potato
    • butter
    • salt

    Mash the hot sweet potatoes with 60 g butter until smooth and creamy. Season the sweet potato cream with salt and black pepper.

  8. Spoon
    • sweet potato
    • pork shank
    • pioppini mushrooms

    Spoon the sweet potato cream onto 4 plates and top each portion with braised pork shank, mushrooms, onions, and beer cooking juices.

Atomic Pork Shank with Sweet Potato Cream by @federicofusca

2h50

2 servings

🍖

2

Pork shank

🌶️

20 g

Smoked paprika

🌶️

30 g

Sweet paprika

🧂

5 g

Salt

⚫

2 g

Pepper

🫚

10 g

Ginger

🧄

15 g

Garlic powder

🌿

2 g

Aromatic herbs

🍺

660 ml

Amber beer

🍄

100 g

Pioppini mushrooms

🥔

1 kg

Sweet potato

🧈

60 g

Butter

🌿

10 g

Sage

🧅

2 medium pieces

Red onion

Preparation Steps

  1. Step 1/8

    Pat the 2 pork shanks dry and season them evenly with 20 g smoked paprika, 30 g sweet paprika, 10 g grated fresh ginger, 15 g garlic powder, salt, black pepper, and mixed aromatic herbs.

    🍖pork shank
    🌶️smoked paprika
    🌶️sweet paprika
    🫚fresh ginger
    🧄garlic powder
    🧂salt
    ⚫black pepper
    🌿mixed aromatic herbs
    🥣mixing bowl
    🥢tongs

  2. Step 2/8

    Peel and finely slice the 2 red onions. Peel the 5 sweet potatoes and cut them into 3 cm chunks.

    🧅red onion
    🥔sweet potato
    🔪chef's knife
    🪵cutting board
    🔪vegetable peeler

  3. Step 3/8

    Place the seasoned pork shanks in a large heavy pot with the sliced red onions, fresh sage, and 2 amber beers. Bring the liquid to a gentle simmer.

    🍖pork shank
    🧅red onion
    🌿fresh sage
    🍺amber beer
    🥢tongs
    🥄wooden spoon

  4. Step 4/8

    Cover the pot and cook the pork shanks over very low heat for at least 150 minutes. Turn the shanks halfway through cooking so they braise evenly.

    🍖pork shank
    🍺amber beer
    🥢tongs

  5. Step 5/8

    Add the 100 g pioppini mushrooms to the pot during the final 30 minutes. Continue cooking until the mushrooms are tender and the pork is very soft.

    🍄pioppini mushrooms
    🍖pork shank
    🥄wooden spoon

  6. Step 6/8

    Boil the sweet potato chunks in salted water for 20 minutes, until completely tender. Drain the sweet potatoes thoroughly.

    🥔sweet potato
    🧂salt
    🥄wooden spoon

  7. Step 7/8

    Mash the hot sweet potatoes with 60 g butter until smooth and creamy. Season the sweet potato cream with salt and black pepper.

    🥔sweet potato
    🧈butter
    🧂salt
    ⚫black pepper
    🥔potato masher
    🥣mixing bowl
    🥄wooden spoon

  8. Step 8/8

    Spoon the sweet potato cream onto 4 plates and top each portion with braised pork shank, mushrooms, onions, and beer cooking juices.

    🥔sweet potato
    🍖pork shank
    🍄pioppini mushrooms
    🧅red onion
    🍺amber beer
    🥢tongs
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Spices, Seasonings, Alcoholic beverages, Mushrooms, Vegetables, Dairy

Ingredients

Pork shank, Smoked paprika, Sweet paprika, Salt, Pepper, Ginger, Garlic powder, Aromatic herbs, Amber beer, Pioppini mushrooms, Sweet potato, Butter, Sage, Red onion

Notes

Salt (to taste), Pepper (to taste), Aromatic herbs (to taste)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High protein

Calories

1040 kcal

Macro nutrients

Protein: 68g, Fat: 57g, Saturated fat: 20g, Carbohydrates: 59g, Fiber: 9g, Sugars: 15g

Nutritional Information

Minerals

Sodium: 850mg, Potassium: 1450mg, Iron: 5.8mg, Calcium: 95mg, Zinc: 8.2mg

Vitamins

Vitamin A: 1900mcg, Vitamin C: 26mg, Vitamin B6: 1.1mg, Vitamin B12: 2.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 30 minutes

Overall

2 hours 50 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, tongs, potato masher, vegetable peeler

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Sunday lunch, Family meal, Winter meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Fall-off-the-bone, Creamy, Velvety, Juicy

Flavors

Smoky, Savory, Sweet, Earthy, Malty, Spicy, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked pork at room temperature longer than 2 hours,Keep covered and away from direct heat), fridge : 3 days (Cool within 2 hours of cooking,Store in an airtight container at or below 4°C / 40°F,Store sweet potato cream separately when possible), freezer : 3 months (Freeze in airtight freezer-safe portions,Cool completely before freezing,Thaw overnight in the refrigerator before reheating)