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1
Mix together sugar and salt.
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2
Score skin on the pork shanks and dust generously with salt and sugar.
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3
Place in the refrigerator and let cure for 24 hours.
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4
Slowly melt the lard in a large saucepan to 225 degrees F. Add the pork shanks and cook for 2 1/2 hours, or until done.
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5
Carefully remove from the heat and cool.
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6
Preheat the oven to 450 degrees F.
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7
Place the pork in a baking pan and bake for 10 minutes.
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8
Heat the lard to 350 degrees F. Add the pork to the oil and fry until crispy.
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9
While pork is frying, add sauerkraut to a saucepan and heat.
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10
Add 1 cup of the pineapple mustard glaze, poppy seeds, salt, pepper, and chives and remove from the heat.
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11
In a separate pan, reheat the remaining pineapple mustard sauce.
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12
On 4 large plates, arrange sauerkraut and top with crispy pork.
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13
Drizzle pineapple glaze on side, and don't forget the Firecracker Applesauce
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14
Put all ingredients except for garnishes in a saucepan.
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15
Cover and simmer until apples are tender.
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16
Remove the cinnamon stick and bay leaf.
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17
Puree ingredients in blender or with a hand mixer.
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18
Strain through a fine sieve while sauce is still hot.
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19
Add diced apples.
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20
Cool applesauce.
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21
Garnish with serrano peppers and adjust seasoning with salt and pepper, to taste.
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22
Sweat onions in mustard oil.
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23
Do not color.
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24
When translucent, add pineapple juice.
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25
Make a sachet with the bay leaf, peppercorn and add to the pan.
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26
Add the mustard.
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27
Mix arrowroot with 2 tablespoons of water and stir to dissolve.
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28
Add arrowroot mixture to the pot and bring to a simmer.
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29
Simmer 10 minutes.
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30
Adjust seasoning with salt and pepper and strain.
