Piquant Pork with Horseradish
Yield
5 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
cut into 1 1/2 inch cubes |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
water
|
|
| 1 | cup |
vinegar
|
|
| 1 | medium |
onions
stuck with 3 cloves |
|
| 1 | medium |
carrots
|
|
| 1 | small |
celeriac root
peeled |
*
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
caraway seeds
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
horseradish
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork
cut into 1 1/2 inch cubes |
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
water
|
|
| 237 | ml |
vinegar
|
|
| 1 | medium |
onions
stuck with 3 cloves |
|
| 1 | medium |
carrots
|
|
| 1 | small |
celeriac root
peeled |
*
|
| 15 | ml |
salt
|
|
| 5 | ml |
caraway seeds
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
horseradish
|
*
|
Directions
Brown pork in hot butter on all sides in deep kettle.
Add water and all other ingredients except horseradish.
Simmer, covered, for 1½ hours, or until tender.
Transfer meat to hot platter; keep hot.
Force stock through sieve or purée in electric blender.
Pour stock over meat.
Top with horseradish.
Serve with boiled potatoes.
