Heidschnuck Leg with Herbs

(*) e.g. sage, rosemary, thyme, parsley, mint, chives, marjoram Preparation (marinating the meat): Skin Heidschnuck leg the day before and marinate in a marinade of soy sauce, red wine, olive oil and herbs, garlic and warm water.

Rinse kitchen herbs, rub dry and chop finely, stir into a paste with mustard, vegetable soup, olive oil, a tiny bit of grated ginger, pepper and soy sauce. Rub leg with this herb paste and place in a previously watered roman pot form. Pour about 0.5 l of the marinade. Peel and chop the onions, cut the tomatoes and add them.

Put the leg of pork in the heated oven and cook for about 2.5 hours, depending on its weight, at a temperature not too high (150 °C). Leave the cooked meat to “rest” for 10 min before cutting, so that the roasting juices settle.

Remove the meat from the bones and cut into slices. Pour the gravy from the Römertopf into a saucepan and blend with a magic wand or Thermomix. Boil the whipping cream and add the pureed sauce. Season to taste.

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Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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