Pork leg with horseradish sauce and sour cream

Name: Pork leg with horseradish sauce and sour cream - Eugenia C.
Ingredients: 1 smoked pork leg 500 ml red wine salt ground pepper whole peppercorns 4; 5 bay leaves 3; 4 cloves of garlic 1 teaspoon dried thyme sweet paprika For the sauce: 1 horseradish root 2; 3 tablespoons lemon juice salt 150 g yogurt 6; 7 heaping tablespoons sour cream

Meat - Pork leg with horseradish sauce and sour cream by Eugenia C. - Recipia

I happened to receive a smoked pork leg just before New Year's Eve, and I didn't want to leave it for some mundane dish. I decided to prepare it in the oven, and after some thoughts about the side dish, I concluded that a horseradish sauce with sour cream would be the best match. It turned out tender and flavorful, and the sauce complemented it perfectly. The lighting in the kitchen wasn't great for photos, but I wouldn't change anything about the recipe. Quick Info Total time: Approximately 14-16 hours (includes overnight marinating) Preparation time: 25-30 minutes active Cooking time: about 2 hours (40-45 minutes boiling, 1-1.5 hours in the oven) Servings: 6-8 Difficulty: medium Recipe type: main dish, festive meal or for holidays Ingredients 1 smoked pork leg (hock) 500 ml red wine salt ground pepper whole peppercorns 4-5 bay leaves 3-4 garlic cloves 1 teaspoon dried thyme 1 teaspoon sweet paprika For the sauce: 1 horseradish root 2-3 tablespoons lemon juice salt 150 g yogurt 6-7 heaping tablespoons sour cream Preparation method 1. Rinse the pork leg quickly under cold running water. In a large bowl, combine the wine, a tablespoon of salt, a pinch of ground pepper, sweet paprika, and dried thyme. Mix to distribute the flavors. Add the pork leg, cover the bowl, and place it in the refrigerator overnight to marinate. 2. The next day, remove the pork leg from the marinade, but keep the liquid with the spices. Place the meat in a large pot, add enough water to cover it, a few peppercorns, and 3 torn bay leaves. Boil for about 40-45 minutes from the moment it starts to simmer. Do not discard the marinade. 3. Preheat the oven to a suitable temperature (180°C, as a reference). Remove the pork leg from the water and transfer it to a baking dish. Pour the marinade with wine and spices over it and add 2-3 ladles of the cooking liquid. 4. Peel the garlic cloves and cut them in half. Insert the garlic pieces into the meat in several places for added flavor. Sprinkle the remaining bay leaves and a bit of sweet paprika on top. 5. Cover the dish with plastic wrap or a lid and place it in the oven. Occasionally uncover and baste the meat with the sauce from the dish to prevent it from drying out. When the meat is well cooked (about 1-1.5 hours, but this depends on the oven), remove the cover and leave it uncovered for another 10-15 minutes to brown nicely. 6. Remove the dish from the oven and keep the meat covered while you prepare the sauce, to retain its juiciness. 7. For the sauce: Peel the horseradish and grate it finely. Place it in a bowl, add lemon juice, a pinch of salt, and let it sit for 5 minutes. Add the yogurt and sour cream, and mix everything well until you achieve a smooth cream. Taste and adjust the salt if necessary. 8. Serve the pork leg warm, alongside the fresh horseradish sauce with sour cream. Why I make this recipe often It's the kind of dish that doesn't require complicated techniques but offers a lot of flavor. It works very well on cold days or when you want something hearty at the table. The smoked pork leg holds up well to long cooking and doesn't need constant supervision. The horseradish sauce adds freshness without overpowering the meat's flavor. Tips and variations Tips 1. Choose a naturally smoked hock, not one with many additives, for better flavor. 2. If you want more aroma, you can increase the amount of thyme or add an extra bay leaf. 3. In the oven, be sure to baste the meat periodically; otherwise, it may dry out on the surface. Substitutions 1. You can also use a fresh leg, not necessarily smoked, but you will lose some of the specific flavor. 2. The yogurt in the sauce can be replaced with full-fat sour cream if you prefer a less tangy taste. 3. If you don't have red wine, a dry white wine will work too, but the flavor will change. Variations 1. You can add a bit of mustard to the horseradish sauce for a more intense flavor. 2. If you want a lighter sauce, use more yogurt than sour cream. Serving ideas 1. It pairs well with boiled potatoes or simple mashed potatoes. 2. You can serve it with pickles or a beet salad on the side. 3. If there is leftover meat, it can be sliced and served cold with fresh bread and sauce. Frequently asked questions 1. Can I use an un-smoked pork leg? Yes, but the final taste will be milder, without the smoky notes. You'll need a bit more salt. 2. If I don't have fresh horseradish, can I use the jarred kind? Yes, but adjust the quantity since store-bought horseradish is already mixed with vinegar and has a softer texture. 3. What wine should I choose for the marinade? A dry red wine without dominant oak flavors. Avoid sweet or aromatic wines. 4. Can the meat be boiled directly without marinating? Yes, but it will be less flavorful. The wine marinade helps tenderize and adds good flavor. 5. How spicy is the horseradish sauce? It depends on the horseradish root. If you want less heat, add more yogurt or sour cream. Nutritional values Estimated values per serving (out of 8): Calories: 400-500 kcal Protein: 30-35 g Fat: 28-32 g Carbohydrates: 7-10 g It largely depends on how much meat and sauce you actually consume, and how fatty the pork leg is. Storage and reheating The meat can be stored in the refrigerator for 2-3 days, wrapped to prevent drying out. For reheating, place it in the oven or microwave with a bit of sauce from the dish. The horseradish sauce should be kept cool and is good for one day, at most two, after which it loses its freshness. Freezing the sauce is not recommended.

Pork leg with horseradish sauce and sour cream

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