PORK SHANK WITH LIME PICKLES
Lime Pickles
Wash limes and cut into rounds. Sprinkle with coarse salt, and leave overnight. Next morning rub the salt of and cut each round in half. Put the slices into sterilised bottles and sprinkle with “pickling masala” as much as you like. Cover with oil and seal. Should be ready within 2-3 weeks.
Pork Shank
Take one smoked pork shank and remove the skin. Bake for 40 minutes at 180ºC. Baste with mustard before serving.
Recipe and photo: Rina Smit
