The pork shank is slathered in our charred nori and red miso puree. The shank is marinated overnight and will eventually be slow cooked. This shank is a test run for other extrapolations using seaweed as the base for wet rubs for meat. It is wonderful to blend the idea of surf and turf on this initial level of preparation. It begs the question about making improvements on the classic pork and clams. In our case we replace the clam with a sea vegetable. Furthermore, we need to ask what other vegetables would also make wonderful bases for marinades, glazes and rubs?
