Ingredients
Instructions
Slice the pork leg into thinner cutlets, lightly tenderize, season with salt, pepper, and spread with mustard.
Heat oil (or lard) in a pot and fry the meat cutlets on both sides until golden brown. Set them aside.
Add finely chopped onion to the drippings, sauté until translucent, add garlic and ground paprika. Stir briefly (just to prevent the paprika from burning).
Return the meat to the pot, pour in broth, add marjoram, cover, and simmer for 40-45 minutes, until the meat is tender.
If the sauce is thin, thicken it with a spoon of flour mixed in a small amount of water, let it simmer for another 5 minutes, and season as needed.
Rinse the rice and cook it in salted water until done. Soften it with a knob of butter after cooking.
On a plate, shape the rice with a spoon or bowl, add the meat with gravy, and garnish with parsley. Serve with cucumber salad or tomatoes with onions.
