Pork In Horseradish Cream
|Pork boston shoulder roast||2 Pound, boned and cut into 4 pieces|
|Wine vinegar||2 Tablespoon|
|Onion||1 , chopped|
|Fresh pork rind||4 Ounce|
|Grated horseradish||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
Bring 2 cups [1/2 liter] of water to a boil with the vinegar, onion, peppercorns, bay leaves, pork rind and a pinch of salt.
After cooking for five minutes, put in the pieces of pork.
Cover and simmer gently for two hours.
Take out the meat, sprinkle it with the horseradish and keep it warm in a serving dish.
Remove all fat from the cooking liquid and boil it over high heat until reduced by half, then strain it into a saucepan.
Stir in the cream, reheat, and pour the sauce over the meat.
Calories 693 Calories from Fat 471
% Daily Value*
Total Fat 53 g81.3%
Saturated Fat 24.7 g123.5%
Trans Fat 0.3 g
Cholesterol 232.8 mg77.6%
Sodium 439.6 mg18.3%
Total Carbohydrates 7 g2.3%
Dietary Fiber 0.71 g2.9%
Sugars 1.5 g
Protein 46 g91.3%
Vitamin A 18.6% Vitamin C 5.3%
Calcium 8.8% Iron 16%
*Based on a 2000 Calorie diet