Pork leg khash with radish

Green radish, which is rubbed coarsely and served on a separate saucer, will help to shade and emphasize the unusual taste of the pork leg dish.

Ingredients

• pork legs
• radish (large)
• garlic 2 heads
• basil 1 bunch
• parsley root
• Bay leaf
• salt

Directions

1. Process, grind and clean the legs.
2. Chop them up.
3. Fold into a saucepan, pour in water, let it soak for a day, changing the water four times during this time.
4. Remove the legs, rinse, put on the fire, putting the bay leaf.
5. Let it boil, carefully remove the foam from the surface, make the heating less, remove the foam regularly.
6. Cook for at least 5 hours.
7. Remove the legs, allow to cool.
8. Cut off the meat.
9. Strain the liquid.
10. Place the pork back in the pot.
11. Pour in clear broth.
12. Cook pork leg khash with radish for another hour at low heat.
13. The boil should be barely noticeable.
14. Serve coarsely grated radish, chopped basil with garlic and finely grated parsley root with the dish.