- 1 leg of pork of about 3,5 kg
- 10 ml fennel seeds
- juice of 2 lemons
- salt and freshly ground black pepper to taste
- 4 cloves of garlic, crushed
Preheat your oven to 160 °C. Nick the skin of the leg of pork, or ask your butcher to do this. Crush fennel seeds in a mortar and pestle. Put pork in an oven dish. Pour the lemon juice over it and rub the meat with fennel, salt, black pepper and garlic. Roast in the oven for 25 – 30 minutes per 500 g, plus an extra 25 minutes. Serve with mustard sauce.
- 2 eggs
- 100 ml water
- 20 ml mustard powder
- 10 ml cornflour
- 3 ml salt
- 50 ml sugar
- 100 ml white vinegar
Beat eggs in a bowl and add the other ingredients. Beat well. Put the bowl over a pot of boiling water and stir until thickened. Serve hot with the leg of pork.
A rosé like Boschendal’s The Pavillion Rosé.