Preparation
In a bowl, mix the soy sauce, honey, mustard seeds, black pepper, sweet paprika and ground coriander. Spread the mixture on the meat and leave to marinate in the refrigerator for at least 12 hours.
Preheat the oven to 160°C. Place the rice on a baking sheet. Cut the red peppers into small pieces and add them to the rice. Pour the heavy cream and chicken stock over the rice. Sprinkle with salt and black pepper. Cook the rice in the preheated oven for 2 hours.
Tie the meat with the pork shank and place it on the oven rack, on top of the rice. Cook the meat with the rice for 2 hours at 160°C, until tender and browned.
In a frying pan, melt the butter and add the oil. Add the chopped onion and cook until golden. Add the brown sugar, salt and black pepper. Cook until a caramel forms. Remove from heat and let cool. Mix mayonnaise with chopped dill and add caramelized onion mixture. Mix well.
It’s ready! Serve the meat on rice and serve with the delicious sauce.
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