Bollito of Pork Hock with Mustard Fruit, Cos and Treviso Salad

Ingredients
2 pork hocks
2 carrots cut into chunks
1 onion peeled and cut into quarters
1 sticks of celery cut into 2cm lengths
1 leek, cleaned and trimmed
A large handful of chopped parsley
1 cos heart, sliced thick across the leaves
1 Treviso heart, sliced across the leaves
Extra Virgin olive oil
Balsamic vinegar
Freshly cracked pepper
Sea salt
2 tablespoons mustard fruits, chopped finely

Instructions
Wash the pork hocks well and place them into a pot of cold water so that they are well covered.
Add the carrots, onion, celery and leek.
Bring to the boil, then simmer until the meat is tender.
When it is done, take it out of the broth and cool just enough to be able to handle it.
The meat should come off the bone easily and can be sliced.
Put the cos and Treviso together with the sliced hock meat in a salad bowl, add some olive oil and toss.
Add a little good balsamic vinegar, and season.
Plate the salad and finish with a little dollop of the chopped mustard fruit on top.

Compliments of your friendly Independent Butcher shop