Pork • Parsley root • Parsley • Pimenta

Remember my Cinque Pi? This is my Quattro Pi (with some additional ingredients).

Turn pork shanks (also know as ham hocks or pork knuckles) in wheat flour and roast them in olive oil. Taste with salt and black pepper. Add quartered onions as well as pimenta (allspice) and rosemary. Braise in white wine until the shanks are so tender that the meat falls off the bones.

In the meantime, prepare the parsley root mash by boiling parsley root in salted water until tender. Remove excess water, add a good knob of butter and mash finely.

Blend fresh flat leaf parsley with a generous amount of olive oil, some white aceto balsamico until super smooth and vibrantly green. Taste with fleur de sel.

Decorate a smear of mash with dollops of parsley oil, braised onion petals, pimenta and fresh curly parsley. Finalize with tender pieces of meat.

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