Brazilian-style Pork Shank with Root Mash

Ingredients

In this adaptation, we have transformed the Swedish dish Fläsklägg med rotmos into a Brazilian-style feast. We have replaced the traditional Swedish flavors with Brazilian spices and ingredients, such as black beans, smoked sausage, and root vegetables. The cooking techniques have also been modified to reflect the Brazilian culinary traditions, resulting in a dish that is both familiar and exciting. We alse have the original recipe for Fläsklägg med rotmos, so you can check it out.

• 4 pork shanks (about 1.5 kg / 3.3 lbs) 4 pork shanks (about 1.5 kg / 3.3 lbs)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) black beans, cooked 2 cups (400g) black beans, cooked
• 200g smoked sausage, sliced 200g smoked sausage, sliced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 sweet potatoes, peeled and diced 2 sweet potatoes, peeled and diced
• 1 yuca root, peeled and diced 1 yuca root, peeled and diced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 40g (Sugars: 6g)
• Protein: 40g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant.
3. 3.
   Add the pork shanks to the pot and brown them on all sides.
4. 4.
   Add the bay leaves, ground cumin, paprika, dried oregano, salt, and black pepper to the pot. Stir well to coat the pork shanks with the spices.
5. 5.
   Pour in the black beans, smoked sausage, carrots, sweet potatoes, yuca root, and chicken broth. Stir to combine.
6. 6.
   Cover the pot with a lid and transfer it to the preheated oven. Cook for 2-3 hours, or until the pork shanks are tender and the flavors have melded together.
7. 7.
   While the pork shanks are cooking, prepare the root mash. Boil the diced carrots, sweet potatoes, and yuca root in a separate pot until tender. Drain the vegetables and mash them together until smooth. Season with salt and pepper to taste.
8. 8.
   Once the pork shanks are done, remove them from the pot and set aside. Use an immersion blender to partially blend the bean stew, leaving some texture.
9. 9.
   To serve, place a generous spoonful of the root mash on a plate. Top with a pork shank and spoon the bean stew over the pork. Garnish with fresh parsley.

Treat your ingredients with care...

• Yuca root — Make sure to peel the yuca root properly, removing the tough outer layer before dicing it for the root mash.
• Smoked sausage — Look for a high-quality smoked sausage with robust flavors to enhance the taste of the dish.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the bean stew.
• Serve the dish with a side of white rice to soak up the flavorful bean stew.
• If you can't find smoked sausage, you can substitute it with chorizo or another smoky sausage variety.
• Make sure to remove any excess fat from the pork shanks before cooking to prevent the dish from becoming too greasy.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Brazilian-style Pork Shank with Root Mash as a main course, accompanied by a side of white rice and a fresh green salad. Garnish with chopped parsley for a pop of color.

Presentation advice

Arrange the pork shank on top of the root mash, with the bean stew generously spooned over it. Sprinkle some fresh parsley on top for an attractive presentation. Serve the dish in rustic bowls or on individual plates for an authentic Brazilian dining experience.