Wednesday, November 14, 2007

Last Night's Dinner #59: Yorkshire Pudding and Roasted Pork Shank

I've been meaning to post this fab dinner that Mr. Hillsy made for us this past weekend. Yorkshire Pudding is pretty much like popovers but the brits seemed to have mastered the technique of using Sunday's roast fat or lard giving it a more savory finish. You'll also find these puffies filled with sausages.

We finally got a chance to check out J. Baczynsky's Meat Market in the East Village. Hillsy died and went to heaven - pork bellies, hams, chickens, every cut of beef imaginable was all happening in here. We went with the pork shank ($8) and we weren't disappointed.

I'll update the post once I get Hillsy's recipe for the pudding. The shank was baked in the oven at 425F for about 1 hour and skin crisped in the broiler. Next time, we might consider lowering the heat and cooking it for a couple more hours or even braising it in dark beer.

The gravy was a last minute addition and was made out of carrots, celery, shallots and chicken stock (chicken because we didn't have beef stock).

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