Aki's-style holiday pork leg with grinders

Afrim Asani, the undisputed gourmet chef at Kolubara, our favorite restaurant of local cuisine, and that in a contemporary way, decided to delight us with a juicy and powerful idea for the upcoming holidays. But also anytime, if you ask us. So let's not owe much, ladies and gentlemen, her gourmet majasty:

PORK LEG WITH GRINDERS

Needed for 4 people:

• Smoked pork leg with bone (about 1kg)
• Homemade grinders 0.5 kg
• Horseradish 50 gr
• Neutral cream 200ml
• Mileram or sour cream 50 gr
• Fondue or soup 200 ml
• Spices to taste
• Salt and pepper to taste

Preparation: 

The smoked pork leg is washed in water and cooked in a deep pot until the meat is falling apart. This separates excess saltiness from smoking and brine. When pork leg is cooked, cool it and debone it whole. Cut it into pieces or chop it, as desired.

In a semi-deep dish, about 8 cm deep (preferably an earthen one, it can also be fireproof), pour a little neutral cream, horseradish, miller and soup, and mix with a spoon. Then arrange the grinders one on top of the other so that a little cream and soup is poured between each layer.

Arrange the grinders on one side of the bowl and the pre-cooked pork leg on the other, with the rest of the sour cream and horseradish and pour over everything - both meat and grinders. Try the meat - in relation to its saltiness, add the required amount of salt.

After that, we put the dish in a heated oven at 180 - 200 degrees until the grinders are cooked and get a golden yellow color near the top. Depending on the thickness of the grinders, sometimes baking may take a little longer.

Enjoy!