Honey Braised Pork Leg

Serves 6

1 tbsp olive oil 1 pork leg roast, about 3lb (1.5kg)

1 cup chopped celery

1 cup chopped carrots

1 medium onion, chopped

2 oz pancetta, chopped into small pieces (optional)

2 tbsp chopped garlic

1/4 cup honey

1/3 cup red wine vinegar

2 cups chicken broth OR water

2 cups red wine

2 tbsp chopped fresh thyme OR 2 tsp dried 3 bay leaves

2 tbsp melted butter 2 tbsp flour

 

Heat oil over high heat in a pot. Brown roast on all sides. Remove pork and add celery, carrots, onion and pancetta to pot. Reduce heat to medium-high and sauté for five minutes,

stirring occasionally. Add garlic, and cook for another minute. Stir in honey and vinegar. Boil briskly until mixture is almost

dry, about three minutes. Add broth or water, wine, thyme and bay leaves. Bring to a simmer and return pork to pot. Cover

loosely. Simmer for 90 minutes, turning pork once, or until internal temperature reaches of 160°F (70°C) on meat thermometer. Carefully remove pork and keep warm. Discard bay leaves. Boil sauce for about 10 minutes. Adjust seasoning.

Combine butter and flour in a small bowl and whisk into cooking liquid. Simmer for another few minutes. If an elegant, smooth sauce is desired, strain sauce before serving. To serve, slice pork thinly across the grain of the meat, and serve with sauce.

Serving suggestions: Garlic mashed potatoes and fresh asparagus.