Enticing meals don't have to end when Newport Restaurant Week does. These featured recipes taken from our participating restaurants will have you channeling your inner culinary skills long after NRW comes to a close. 



The Grill at Forty 1 North: Crispy Pork Shank




4 skinless bone-in pork shanks
1 gallon water
350 g kosher salt
225 g sugar



Boil together and cool completely. Place shanks in brine and cover keep in refrigerator for 48 hours. Remove pork shanks from brine and place on a cooling rack on a sheet pan, let sit uncovered overnight in refrigerator.



For the Dish

Half of a pineapple peeled and cut lengthwise into 4-inch strips
1 cup jasmine rice
1 bunch scallions
1 bunch cilantro
2 oz. butter


For the Glaze

1 onion
6 cloves garlic
1 red pepper
1 habanero pepper
1 sprig thyme
Canola oil
2 cups chicken stock
1 cup cider vinegar
1 cup brown sugar
2 ounces jerk spice


Pre-heat oven to 250°

Place pork shanks in a roasting pan with 1 qt. water cover tightly with foil and cook for 4 hours or until tender but not falling off the bone (or alternately cook on a smoker same time and temp). 

Keep warm until serving.


Heat oven to 400°

Combine vegetables on a sheet tray with the thyme, canola oil and half of the jerk spice.

 Roast in oven until lightly brown. 

Combine vegetables in a large sauce pan with chicken stock, vinegar,sugar and the rest of the jerk spice. 

Simmer for 15 minutes then transfer to a blender and puree until smooth.

Cook the jasmine rice in a rice cooker with 2 cups water. 

Slice the scallions and cilantro.

In a large pan, melt the butter and toss the rice with the scallion and cilantro.

Grill the pineapple until tender and slice.

Sear the pork shanks in a large pan or on the grill (or broil) until lightly brown.

Spoon jerk glaze over shanks and serve rice and pineapple on the side.