John Poulos, executive chef and co-owner, recently sent the recipe for this famous dish to a answer a reader request in the Milwaukee Journal Sentinel at http://www.jsonline.com/features/recipes/56808522.html.
Karl Ratzsch’s Crackling Pork Shank
1 fresh pork shank (about 2 lbs.)
1 gal. cold water
2 tsp. salt (divided)
1½ gal. vegetable oil (must cover shank)
½ tsp. red pepper flakes
½ lemon rind (left whole or in large pieces)
½ orange rind, (left whole or in large pieces)
1 tbsp. mixed pickling spice
Soak pork shank in cold water with 1 tsp. salt over night. The next day, remove pork shank and dry. Discard water.
Pour oil into pot. Add meat then remaining 1 two\p. salt, pepper flakes, lemon rind, orange rind and pickling spice.
Turn heat to medium and cook, uncovered, until oil starts to simmer. Do not let oil boil. Continue to cook at a low simmer until done, 2 to 2½ hours. When done, remove meat from oil and set aside.
Cool oil slightly then strain. Return oil to the same pan and heat to 350 degrees. When oil is hot, add shanks and fry until crispy outside, about 4 to 6 min. Serve with sauerkraut and dumplings. 2 Servings.