Braised Pork Leg with Broccoli and Balsamic Sauce
Inspired by Kuchyně Lidlu and Marcel Ihnačák, you can prepare braised pork leg with broccoli. The meat is studded with garlic and bay leaf, seared and then braised in balsamic stock. The broccoli is briefly boiled and then sautéed with garlic in olive oil. The result is juicy meat with a rich sauce and a fresh side.
Prep: 1 h 10 min
Servings: 4
Energy: 115 kcal per serving
Method
01.
Rinse and clean the pork leg. Cut the meat into 4 larger pieces. Make 2 incisions in each piece with a knife and insert 1 clove of garlic and 1 bay leaf into each incision. Season the studded meat generously with salt and pepper. Heat 2 tbsp of pork lard in a hot pot and sear the meat on all sides until golden brown. Add the cane sugar and let it caramelise. Pour the balsamic vinegar over the meat and wait until some of it evaporates, about 1 minute. Then add half of the stock, cover and braise slowly for about 45 minutes, regularly topping up with stock, until the meat is completely tender. Place the cooked meat on a plate. Add 1 tbsp of butter to the sauce and let it cook for a moment so that it thickens.
02.
Divide the broccoli into florets, leave them in cold water for a moment, drain and cook in salted boiling water for 5 to 7 minutes until slightly tender. After removing from the water, drizzle with olive oil. Crush 5 cloves of garlic with the blade of a knife and chop finely. Briefly fry the garlic in a pan in olive oil. Add the cooked broccoli, season with salt and pepper and sauté together for a moment.
03.
Arrange the broccoli florets on a plate. Cut the meat into smaller pieces and place on the broccoli. Pour the prepared sauce over everything and drizzle with olive oil.
