Pork shank with brovada

Preparation:

Preparation: Brovada is a Friulian specialty, but it is also present, to a lesser extent, in the Karst cuisine. These are turnips made to sour in the pomace (for which we have the more famous white brovada and the red brovada). It is then cut on the 'gratti' into long thin strips, like sauerkraut. Compared to these, it is less acidic and has a strong diuretic power. True raw brovada is almost unobtainable. There are 'decent' ready-cooked canned brovade. Have a pork shank cut lengthwise. Rub it with garlic and salt it. Brown it well in a little oil with sage and rosemary. When it is well browned, water it with white wine and let it evaporate over high heat. Then cover the shin with brovada, a 1/2 glass of water, a little salt and cook over low heat for a couple of hours. Generally brovada releases a lot of water, however check every so often and add a little if necessary.