Crispy Pata with Island-Style Dijon Mustard Sauce

Crispy Pata

In a small bowl, combine baking powder with kosher salt. Bring 8 liters of water to a boil. Set a strainer inside your sink and place the shank in the strainer. Ladle the boiling water over the shank, turning occasionally to ensure all skin is being equally coated. The skin should “tighten” slightly.

Working over a tray or sheet pan, rub the shank with the salt mixture, coating all sides of the shank. There should be a layer of salt on top of the pork. Let it air-dry uncovered in the fridge for 48 hours.

Preheat the oven to 275°F.  Brush off excess salt and rub the shank well with oil. Roast for 3 hours.

Remove from the oven and let rest for 30 minutes.

Meanwhile, pour the oil into a medium saucepan and bring it to 425°F. Set a metal rack over a heatproof (NOT PLASTIC) container that can hold at least 2 liters. Set your roast on the rack. Carefully ladle hot oil all over the pork shank.

Garnish with bright colourful pickles & fresh herbs. 

Island Style Dijon Mustard Sauce

In a small saucepan, reduce the pineapple juice on low by 50%. Cool to room temperature.

Mince the garlic and scotch bonnet pepper into a smooth paste. Pick thyme from the stem, chop. Whisk together the pineapple juice, garlic and scotch bonnet paste, thyme and remaining ingredients.