1 pork shank weighing approximately 3-4 kg
3 cloves of garlic, minced
1 cup shredded coconut (100 g)
1 tablespoon dried oregano
1 cup white wine
2 tablespoons lime juice
1 cup coconut milk (200 ml)
1 cup chicken broth
1/2 cup cold water approximately
Salt and black pepper to taste
1 pork shank weighing approximately 3-4 kg
3 cloves of garlic, minced
1 cup shredded coconut (100 g)
1 tablespoon dried oregano
1 cup white wine
2 tablespoons lime juice
1 cup coconut milk (200 ml)
1 cup chicken broth
1/2 cup cold water approximately
Salt and black pepper to taste
Season the pork with salt, black pepper, garlic, coconut, and oregano
Soak it in white wine and lime juice, then cover with plastic wrap
Refrigerate for the next day
Flip the meat a few times during this period to ensure even marinating
Transfer the meat to a baking dish with all the marinade
Pour in coconut milk and cover the baking dish with aluminum foil
Bake in a medium oven, basting the pork with the pan juices, for about 1 hour per kilogram of meat
When the meat is cooked, make a caramel glaze by melting brown sugar in water, then brush it on the pork
Return the baking dish to the oven for an additional 15 minutes
Serve with boiled potatoes and fresh thyme.
