Cold Pork with Radish Dressing

The Germans can undoubtedly be called meat eaters. Pork is their traditional choice, regardless of how it is prepared. It is not at all difficult to imagine cold pork with a thick spread of yogurt, radish and spices on the table of wealthy burghers or on the menu of a restaurant somewhere in central Germany.

Ingredients

• 300 g pork leg
• 1 carrot
• 1 onion
• 1 bouquet garni (parsley, thyme, bay leaf, green leek)
• 10 radishes
• 2 tbsp. l. yoghurt
• 0.5 tsp ground coriander
• 0.25 tsp ground cumin
• salt, black pepper

Directions

1. Put the pork in a saucepan with cold water, bring to a boil. Add carrots and onions, peeled and fried in a dry preheated pan. Reduce heat to medium and cook for 45 minutes. Add a bouquet of garni, salt and peppercorns. Cook for another 10 minutes. Remove the meat from the broth, cover with foil and let cool to room temperature.
2. Wash the radish and grate, cutting off the ends. Squeeze liquid out thoroughly. Stir radish with yogurt, add coriander, cumin, pepper and salt.
3. Cut the pork into thin slices and place on a serving dish. Put the spreading sauce (dressing) on ​​the side.