Pork Leg in Clay Pot with Wild Mushrooms and Baby Potatoes

Directions

Begin with preparing the pork. Finely chop the mushrooms and season them with salt and pepper. In a blender, combine a portion of mushrooms, wine, minced onion, garlic, and thyme. Blend into a marinade. Open the pork leg lengthwise and create incisions with a knife to allow the marinade to penetrate. Coat the pork inside and out with the marinade. Place the remaining mushrooms inside the pork, tie it with kitchen twine, and refrigerate for at least 1-1.5 hours, up to 24 hours.
Place the pork in the clay pot, add the remaining wine, seal with the lid, and cook at 180°C (356°F) for about 3.5 hours. While the pork simmers, boil the baby potatoes until they slightly soften. Remove from water, press gently to create cracks, and set aside.
In a pan, heat butter and olive oil. Saute minced onion until translucent, then pan-fry the baby potatoes on both sides until golden. Add thyme and a splash of wine towards the end. Remove the pork from the oven, untie the twine, and add the baby potatoes. Return to the oven for another 30 minutes at 200°C (392°F).
Once done, with a beautiful color attained, let it rest briefly before carving the pork into slices. Serve with the baby potatoes.
The leftover juices in the clay pot can be thickened with a little flour in a small pan or served as a sauce for the dish. Admire this splendid creation, an aroma that captivates, and flavors that enchant. Accept the forthcoming applause and take pride in the satisfying meal you've presented."