Mike Morales, Sunda New Asian, Executive Chef & Partner
Sunda New Asian
110 W Illinois St., Chicago, IL 60654
Check them out for NYE & NYD reservations!
CRISPY PATA – confit pork shank, garlic vinaigrette
Serves 4-6 people
½ cup Garlic Chopped
1Tbl Cracked Black Pepper
2 ½ cup White Vinegar
1 ½ Tbl Jalapeno minced
1Tbl Fish Sauce
In a bowl, combine all ingredients and mix well. Set aside.
*Refrigerate leftover vinaigrette and it will last for up to 12 days.
Confit Pork Shank
6 lb pork shank
1 gal canola oil
½ cup kosher salt
2 Tbl black peppercorn
3 ea bay leaf fresh
In a deep 12 inch pot or roasting pan, place the shank and cover with oil.
Spread the salt evenly over the oil, and mix. Cover with foil.
Cook at 325 degrees for 3 hours or until tender.
Remove the shank from the oil and cool on a sheet pan until ready to use. Strain oil and reserve for frying.
In a pot, add reserved strained oil and a thermometer. Bring oil to 325 degrees and cook the shank until crispy for about 6 minutes.
Plate the shank on a serving platter with a side dish of the garlic vinaigrette and Jasmine rice, if desired.