Pork leg with horseradish sauce and sour cream

Name: Pork leg with horseradish sauce and sour cream - Luminita D.
Ingredients: 1 smoked pork leg; 500 ml red wine; salt; ground pepper; whole pepper; 4; 5 bay leaves; 3; 4 garlic cloves; 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.

Diverse - Pork leg with horseradish sauce and sour cream by Luminita D. - Recipia

We start by washing the pork leg well under a stream of cold water, making sure to remove any impurities. Then, we prepare a flavorful marinade: in a larger bowl, we add 500 ml of white or red wine, depending on preference, and complete it with a tablespoon of salt, a pinch of ground pepper, a teaspoon of sweet paprika that will give a nice hue to the meat, and dried thyme. We mix all the ingredients well to obtain a homogeneous marinade. We introduce the pork leg into this marinade, ensuring it is well covered, then we cover the bowl with plastic wrap and let it chill overnight. This step is essential as it will allow the meat to absorb all the flavors. The next day, we take the leg out of the marinade and place it in a large pot with cold water. We add a few peppercorns and 3 bay leaves broken into pieces. We let it boil over medium heat for about 40-45 minutes. It is important not to throw away the marinade, as we will use it later to enhance the flavor of the dish. After the pork leg is boiled, we carefully transfer it to a baking tray, pouring the marinade over it, along with 2-3 ladles of the broth in which it boiled. Next, we take care of the garlic: we peel a few cloves, cut them in half, and insert them into the meat so that their aroma penetrates deep into the pork leg. We also add the remaining bay leaves and sprinkle a little paprika on top. We cover the tray with plastic wrap and place it in the preheated oven at a suitable temperature of about 180 degrees Celsius. During baking, it is good to uncover the tray from time to time to baste the meat with the juices from the tray, so it does not dry out and remains juicy. After about 2-3 hours, when the pork leg is well cooked and tender, we uncover the tray and let the meat brown for 10-15 minutes until we obtain a golden and appetizing crust. In the meantime, we can prepare the sauce. We peel the horseradish, wash it, and grate it on a fine grater. We add the juice of one lemon and a little salt, letting the horseradish macerate for 5 minutes. Then, we incorporate the yogurt and sour cream, mixing well until we obtain a creamy and flavorful sauce. When the pork leg is ready, we take it out of the oven but keep it wrapped to prevent it from drying out. We serve this delicious dish alongside the horseradish sauce, which adds a spicy and fresh note, perfect to complement the rich flavor of the meat. This recipe will surely become a favorite among loved ones, bringing unforgettable flavors and traditions to the table!