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Ingredients
US|METRIC
4 SERVINGS
- pork shanks (Salt-cured, as needed)
- water (to cover)
- chickpeas (As needed)
- cabbage (As needed, shaved)
- spanish chorizo (As needed, grilled, sliced)
- potatoes (As needed, small dice)
- olive oil (As needed)
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Directions
- 1. Cure pork shanks for four days, then rinse and hang them in a walk-in for varying amounts of time – the flavor evolves the longer they age
- 1. Simmer shanks in water for five to six hours to create a beautifully unctuous stock, remove shanks and set aside
- 2. Strain stock
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