For the marinade
2kg pork shank
Juice from 4 oranges
1 can of black beer (350ml)
Juice of 2 lemons
6 cloves of garlic
2 onions
½ bunch of parsley
2 tablespoons salt (30g)
To finish
2 tablespoons of Soya Sunflower Oil (30ml)
2 onions, chopped into strips
1 red bell bell pepper cut into strips
1 yellow bell bell pepper cut into strips
1 teaspoon sweet paprika (5g)
15 loaves of French bread
4 tablespoons mustard (60g)
Place the shank in a large container.
Blend all the other marinade ingredients in a blender. Pour the mixture over the shank and leave to marinate for 6 hours.
Place the shank together with the marinade on a baking sheet and bake in a preheated oven at 160°C for 90 minutes
Put the Soya Sunflower Oil in a frying pan
Salt the onions and peppers
Finish the shank in small pieces, add it to the sauté and season with the paprika
Seal the French rolls and coat lightly with mustard. Fill with the ham and serve
