Pork leg in cream sauce with mashed potatoes

Ingredients

For the meat and sauce

• 500 g boneless pork leg
• 2 tablespoons oil
• 200 ml milk
• 2 tablespoons dehydrated vegetables
• 1/2 teaspoon salt
• 1/4 teaspoon chili flakes
• 200 ml cooking cream (20% fat)
• 1 teaspoon cornstarch
• 30 ml cold water
• 15 g fresh dill
• 1 teaspoon sweet paprika

For the mash

• 600 g potatoes
• 1500 ml water
• 1 teaspoon salt
• 40 g butter
• 150 ml milk
• 1/4 teaspoon salt

Preparation

1. Take the cream out of the fridge 15 minutes before you start. 2. Peel the potatoes, wash them and cut them into small cubes. Boil them in 1500 ml water with 1 teaspoon salt for about 20 minutes, until tender. 3. Cut the pork leg into cubes about 2 cm across. Put them in a pan with 2 tablespoons oil, 200 ml milk, 2 tablespoons dehydrated vegetables, 1/2 teaspoon salt and 1/4 teaspoon chili flakes. Cover and simmer over low heat for 30 minutes, until the meat is tender and the milk has reduced. 4. Mix 200 ml cooking cream, with at least 20% fat, with a few spoonfuls of the hot liquid from the pan, then pour it over the meat. Dissolve 1 teaspoon cornstarch in 30 ml cold water, add it to the pan and stir. Let the sauce simmer gently for 3 minutes, then turn off the heat and sprinkle over 15 g fresh dill and 1 teaspoon sweet paprika. 5. Drain the potatoes and mash them with 40 g butter and 1/4 teaspoon salt. Gradually pour in 150 ml milk, stirring until you reach the consistency you like.