Krenfleisch — poached pork with horseradish
Tender pork shoulder poached with vegetables and finished with freshly grated horseradish.
Active time25 min
Cooking2 h
Total2 h 30 min
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Ingredients
- 1 leaf of bay
- 1 onion
- 750 g boneless pork shoulder
- 1500 ml water
- 1 tsp black peppercorns
- 5 g fine salt
- 45 ml white wine vinegar
- 1 bunch soup vegetables
- 100 g fresh horseradish
Preparation
Put the pork in a saucepan and add the water to cover it. Add the salt, vinegar, bay and peppercorns. Slowly bring to a simmer and skim off the foam. Cover and cook gently for 90 minutes.
1 leaf of bay750 g boneless pork shoulder1500 ml water1 tsp black peppercorns5 g fine salt45 ml white wine vinegar- saucepan
- slotted spoon
- lid
During this cooking time, wash and trim the vegetables, peel where needed and cut into thin strips. Peel and thinly slice the onion. Add to the meat and cook covered for another 30 minutes until the pork and vegetables are tender.
1 onion1 bunch soup vegetables- peeler
- knife
- board
- saucepan
- lid
Peel and finely grate the horseradish just before serving. Lift out the meat, remove the bay and slice the pork. Spoon over the vegetables and a little broth, then add the grated horseradish.
100 g fresh horseradish- peeler
- grater
- knife
- board
- ladle
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration