Luffy's Meat on the Bone
A huge roasted pork shank with a crackling crust — captain Luffy's dream: crisp outside, fall-off-the-bone tender inside.
In One Piece, Monkey D. Luffy cannot imagine life without meat: his signature move is gripping a giant hunk on the bone with both hands. We recreate that image with a roasted pork shank: first slow-braised, then roasted to a crackling crust. The result is exactly the kind of meat you would want to stretch your arms across the whole table for.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Pre-boil
Put the shank in a pot with onion, garlic, bay leaves and salt, cover with water and simmer gently for 1.5 hours until tender.
- 2
Glaze
Mix soy sauce, honey, mustard, paprika and pepper — this is the glossy glaze for the crust.
- 3
Coat
Lift out the shank, pat it dry, score the skin shallowly and brush it generously with the glaze all over.
- 4
Roast
Roast at 200 °C for about 45 minutes, basting the shank with its juices and leftover glaze every 15 minutes.
- 5
Crust and serving
At the end, switch on the top grill for 5 minutes for a crackling crust, rest 10 minutes and serve right on the bone.
💡 Tips
- 💡
Do not toss the boiling liquid — it makes an excellent soup or sauce.
- 💡
Always rest the meat 10 minutes after the oven, or the juices run out when you cut it.
- 💡
For crispier skin, dry the shank as thoroughly as possible before glazing.
🔄 Swaps & variations
- 🔄
Spicy version: add a spoon of hot sauce or a pinch of chili to the glaze.
- 🔄
Beer crust: replace half the boiling water with light beer for a richer flavor.
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❓ Frequently asked questions
Why is meat on the bone tied to Luffy?
In One Piece, Monkey D. Luffy is constantly eating huge hunks of meat right off the bone — it is his favorite food and a recognizable image. Our roasted shank is an edible nod to it.
Can I use a cut other than the shank?
Yes. A bone-in pork shoulder or leg works too — the key is a large piece with a bone that you first boil, then roast.
Why boil first, then roast?
Long boiling softens the tough shank so the meat falls off the bone, and roasting gives that crisp glossy crust.
What to serve with this meat?
Classics are braised cabbage, roast potatoes or simply fresh bread to mop up the meat juices and leftover glaze.